Easy Cherry Cheesecake Tarts
Easy Cherry Cheesecake Tarts recipe
Yield
12 servingsPrep
20 minCook
20 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
puff pastry shells
frozen |
* |
| 6 | ounces |
cream cheese
softened |
|
| ¼ | cup |
powdered sugar
|
|
| ½ | teaspoon |
almond extract
|
*
|
| 20 | ounces |
cherry pie filling
|
|
| 1 | x |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
puff pastry shells
frozen |
* |
| 173.4 | ml/g |
cream cheese
softened |
|
| 59 | ml |
powdered sugar
|
|
| 2.5 | ml |
almond extract
|
*
|
| 578 | ml/g |
cherry pie filling
|
|
| 1 | x |
powdered sugar
|
*
|
Directions
Bake shells according to package directions.
Meanwhile; in mixing bowl, beat cream cheese, sugar, and extract.
With a fork, carefully remove the circular top of each baked shell and set aside.
Remove any soft layers of pastry inside shells and discard.
Divide the cheese filling between the shells; place on a baking sheet.
Return to oven and bake 5 minutes.
Cool.
Just before serving, fill each shell with pie filling.
Top with reserved pastry circles.
Dust with additional confectioners' sugar.
