Monday, June 28, 2010

Creamy Mini Tarts

1 8 oz. pkg. cream cheese, softened
1 14 oz. can Eagle Brand Sweetened Condensed Milk
1/3 cup lemon juice
1 teaspoon vanilla extract
4 1.9 ounce boxes mini phyllo shells
2/3 cup Smuckers Blueberry preserves

1.  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.
2.  Make a slight indention in the filling using the back of a 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 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.

The Carthaginian

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