Creamy Mini Tarts

  • Servings: mini tarts
  • Serving Size: 60
  • Nutrition: See Below
  • Prep Time: 60 Minutes
  • Cook Time: 0 Minutes

Ingredients

  • 1 (8 oz.) package cream cheese, softened
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1/3 cup lemon juice
  • 1 teaspoon vanilla extract
  • 4 (1.9 oz.) boxes mini fillo shells
  • 2/3 cup Smucker's® Orchard's Finest® Northwoods Blueberry Preserves

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 Smucker's® 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 Smucker's® 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 Jif® 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 Folger's Instant Coffee Crystals® in lemon juice before adding to cream cheese mixture. Fill mini shells. Top with chocolate curls.
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