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| CHERRY BLOSSOM CHEESE TARTS | |
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A tart is like a small pie and should not be confused with any pastry. These cream cheese filled tarts are reminiscent of the style of cherry-topped New York deli-style cheesecakes, but in a diminutive form. 18 vanilla wafers 16 oz. cream cheese 2 eggs 1/2 cup sugar 2 tsp. vanilla 1 can cherry pie filling Beat cheese, sugar, eggs and vanilla together for about 5 minutes at medium speed. Place paper liners in paper-lined cupcake pans and put 1 wafer into the bottom of each cup. Fill mixture to about 1/2-inch from the top of liner. Bake for 12 to 15 minutes at 375°F. When cool, spoon cherry mixture on top and place in refrigerator until ready to serve. Pineapple or blueberry pie filling can be substituted for the cherry filling. | |
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