CRUST:

1 (3 oz.) pkg. cream cheese
1/2 c. butter
1 c. flour

Soften and blend cream cheese and butter. Add flour. Mix thoroughly and chill at least 1 hour. Shape into 2 dozen one inch balls. Press each around the inside of a small muffin cup. Bake at 325 degrees until golden brown. Let these cool, then take them out of pans to fill. (These can be frozen before they are filled).

FILLING:

1 (3 oz.) pkg. cream cheese
1 (1 lb.) box powdered sugar

Let cream cheese soften to room temperature. Then add powdered sugar until it makes a firm, but creamy mixture. Using a pastry bag, pipe the filling around the inside of each tart. In the center drop a half teaspoon of strawberry preserves. Refrigerate until ready to serve. These will keep in the refrigerator for several days.