Instructions
- BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla until blended. Spoon about 2 teaspoons into each mini shell. Refrigerate 2 hours or until firm.
- MAKE a slight indentation in the filling using the back of small round measuring spoon. Fill with 1/2 teaspoon preserves. Refrigerate until ready to serve.
- VARIATIONS
- FRESH FRUIT: Top mini tarts with fresh fruit such as strawberries, blueberries, bananas, raspberries, cherries, kiwi, grapes or pineapple. Garnish with mint leaves.
- HOT FUDGE: Place 2 tablespoons Hot Fudge Topping into corner of resealable plastic bag. Cut small corner off bag. Squeeze to drizzle over top of mini tarts.
- PRESERVES: Use different flavors of preserves or orange marmalade to create a colorful assortment. Garnish with mint leaves.
- SPECIAL OCCASIONS: Top with various decorator sprinkles or chocolate curls.
- CHOCOLATE: Melt 1 cup semi-sweet chocolate chips. Stir into filling until blended. Fill mini shells. Sprinkle with mini chocolate chips.
- PEANUT BUTTER: Stir 1 cup Creamy Peanut Butter into filling until smooth and blended. Fill mini shells. Top with foil-wrapped milk chocolate pieces, unwrapped.
- MOCHA: Dissolve completely 2 tablespoons instant coffee in lemon juice before adding to cream cheese mixture. Fill mini shells. Top with chocolate curls.
Nutritional Facts:
- Serving Size 1 tart of 60
- Calories Per Serving 70
- Total Fat 2.5 g
- Calories From Fat 25 g
- Saturated Fat 1 g
- Trans Fat 0 g
- Cholesterol 5 mg
- Sodium 40 mg
- Total Carbohydrates 10 g
- Dietary Fiber 0 g
- Sugars 8 g
- Protein 1 g
