Creamy Mini Tarts
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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
Smucker's® Orchard's Finest® Northwoods Blueberry Preserves
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.
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.