Creative Cookery, Desserts, Holiday, Luncheon
2 sticks butter cut up
2 cups flour
1/2 cup brown sugar
1 cup nuts (pecans, almonds or walnuts)
FILLING #1:
8 ounces cream cheese softened
3/4 cup sugar
1 tsp vanilla
1 small carton cool whip
1 can cherry pie filling for garnish
FILLING #2
8 ounces cream cheese softened
1 jar lemon or lime curd
zest of 1 lemon or lime
1 small carton cool whip
fresh raspberries or blueberries for garnish
Combine butter, flour, brown sugar & nuts in food processor. Process until the consistency of fine crumbs.
Press mixture into 48 small muffin tins.
Bake at 350 for 10 minutes.
Remove from oven & push down in the middle to make tart shell shape. (Use an appropriately-sized bottle lid.)
Bake for another 1-2 minutes.
Cool & remove from pan.
Allow about 3-4 tarts per serving.
FILLING #1
Combine cream cheese, sugar, vanilla & cool whip with a spoon, in mixer or food processor.
Fill cooled shells.
Top with cherries from pie filling & serve immediately.
FILLING #2
Combine cream cheese, lemon or lime curd, & zest in food processor. Add cool whip & mix well.
Fill cooled shells & top with fresh raspberries or blueberries.
Extra tart shells may be frozen.
Allow 3-4 tarts for each person.:
P.E.O. February 2016
Creative Cookery April 2016