Glenna's Tiny Tarts

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)


8 ounces cream cheese softened

3/4 cup sugar

1 tsp vanilla

1 small carton cool whip

1 can cherry pie filling for garnish


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.

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.

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