Cheese-Filled Shortbread Tartlets

Directions

• In a small bowl, beat cream cheese until smooth. Gradually beat in the milk, lemon juice and vanilla. Cover and refrigerate for 8 hours or overnight.
• In another bowl, beat the butter, flour, confectioners' sugar and cornstarch until smooth. Roll into 1-in. balls. Place in greased miniature muffin cups; press onto the bottom and up the sides. Prick with a fork.
• Bake at 325° for 20-25 minutes or until golden brown. Immediately run a knife around each tart to loosen completely. Cool in pans on wire racks.
• Pipe or spoon 1 tablespoon cheese filling into each tart shell. Cover and refrigerate until set. Just before serving, garnish with raspberries and mint if desired.