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Cheese-Filled Shortbread Tartlets

Bite-size treats are a nice addition to a dessert buffet. You can store cooled, baked tart shells in an airtight container at room temperature overnight or in the freezer for a few weeks.
  • Total Time
    Prep: 25 min. + chilling Bake: 20 min./batch + cooling
  • Makes
    3 dozen

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup sweetened condensed milk
  • 1/3 cup lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup butter, softened
  • 1-1/2 cups all-purpose flour
  • 1/2 cup confectioners' sugar
  • 1 tablespoon cornstarch
  • Fresh raspberries and mint sprigs, optional

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.
Nutrition Facts
1 each: 121 calories, 8g fat (5g saturated fat), 23mg cholesterol, 65mg sodium, 11g carbohydrate (6g sugars, 0 fiber), 2g protein.

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