Cream Cheese Tarts
Yield
3 dozenPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
cream cheese
softened |
|
| ¾ | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | package |
vanilla wafers
|
* |
| 1 | can |
cherry pie filling
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
cream cheese
softened |
|
| 177 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 15 | ml |
lemon juice
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | package |
vanilla wafers
|
* |
| 1 | can |
cherry pie filling
|
|
Directions
Beat all ingredients with electric mixer.
Put papers in tart tins (use tart pan and paper wrappers).
Put wafers in papers, flat side up.
Fill ¾ full of cheese mixture.
Put cherry on top, (no juice).
Bake 15 minutes at 350℉ (180℃).
Cool in tins.
Makes three dozen.
If storing for awhile, refrigerate.
