Mini Tarts
1 cup butter
8 ounces cream cheese
2 ¼ cups flour
2 teaspoons sugar
½ teaspoon salt
In a large bowl, cream together butter and cream cheese. Stir in the dry ingredients. Knead gently to form a ball. Roll out on a floured surface to about ⅛ inch thickness. Use a 2 to 2 ½ inch circle cutter to cut out circles of the dough. Place cut-out dough circles in unlined/ungreased mini muffin tin. (Tip: Place the dough circles over the tops of muffin tin cavities, then use the lid end of a closed disposable water bottle to gently push dough circle into muffin tin cavity.) Bake in a 350 degree oven for about 8 minutes. Makes about 6 dozen tart shells.
Cool and fill with raspberry or lemon curd, pastry cream, pudding, or chopped fruit and whipped cream.
8 ounces cream cheese
2 ¼ cups flour
2 teaspoons sugar
½ teaspoon salt
In a large bowl, cream together butter and cream cheese. Stir in the dry ingredients. Knead gently to form a ball. Roll out on a floured surface to about ⅛ inch thickness. Use a 2 to 2 ½ inch circle cutter to cut out circles of the dough. Place cut-out dough circles in unlined/ungreased mini muffin tin. (Tip: Place the dough circles over the tops of muffin tin cavities, then use the lid end of a closed disposable water bottle to gently push dough circle into muffin tin cavity.) Bake in a 350 degree oven for about 8 minutes. Makes about 6 dozen tart shells.
Cool and fill with raspberry or lemon curd, pastry cream, pudding, or chopped fruit and whipped cream.
