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

DIRECTIONS:

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.

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.

The Carthaginian

6/24/10