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| BERRY OR CHERRY TARTS (LUSCIOUS) | |
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1 (8 oz.) pkg. cream cheese 1 c. butter (oleo) 2 c. sifted flour Soften cream cheese and butter, blend well. Mix in flour, shape into 1 inch balls, press each ball into ungreased muffin tins (bottom and up the sides). Prick with a fork. Bake at 400 degrees for 15 to 18 minutes until lightly browned. Makes 36 shells. FILLING: 1 pkg. (3 1/2 oz.) instant vanilla pudding 1 (8 oz.) cream cheese 1/4 c. sugar 2 tsp. almond extract Cream together and fill shells. TOPPING: 1 (21 oz.) can cherry pie filling Spoon on 1 heaping teaspoon top each tart. For serving and handling put shells into paper cupcake liners. Yields 36 tarts. | |
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I tried it so I feel I have something to comment on. #1. it was waay too oily/sticky; even chilled, to work with.and too flaky to pick up alone. Sooo use more flour I think half to double amt! and it will be fantastic. I added a little extra but still greasy. the taste is awesome, I plan to add a little sugar/nuts etc. and bake flat when in a hurry. OR make it savory.