Cream Jam Tarts

By foodiva

Ingredients

• 1/2 cups Butter (cold)
• 2 cups All Purpose Flour
• 4 tablespoons Sugar
• 2 Egg Yolks
• 4 tablespoons Crisco Shortening
• 6 tablespoons Ice Water
• 8 ounces Cream Cheese; softened
• 10 ounces Truwhip
• 2 tablespoons Jello Mix
• 1/3 cups Hot Water
• 1 cup Jam

Details

Servings 40
Preparation time 30mins
Cooking time 70mins
Adapted from momsdish.com

Preparation

Step 1

Prepare all ingredients for the cookies.

Combine together flour with sugar. Grate cold butter into the flour mixture.

Stir egg yolks and shortening into the flour mixture. Using small portions, add in water.

Work dough by hand, until it all comes together. Let the dough sit in the fridge for about 30 minutes.

Roll out the dough thinly. Using a flower shape (preferably), cut cookies out of the dough. Place each piece inside the mini cupcake pan.

Bake them at 350 for about 15 minutes or until they are golden brown.

Combine together jello mix with hot water, let it dissolve and cool to a room temperature. Whisk cream cheese using a mixer, until it's fluffy, then stir Truwhip into the cream cheese. Into the cream, add in the cooled jello and whisk until combined.

Spoon jam into cooled cookie baskets. Place cream into a piping bag with a tip.

Pipe prepared cream into each cookie basket.

Keep them refrigerated, until you are ready to serve. They can stay fresh for up to a week if you keep them in an air tight container.

Prepare all ingredients for the cookies.

Combine together flour with sugar. Grate cold butter into the flour mixture.

Stir egg yolks and shortening into the flour mixture. Using small portions, add in water.

Work dough by hand, until it all comes together. Let the dough sit in the fridge for about 30 minutes.

Roll out the dough thinly. Using a flower shape (preferably), cut cookies out of the dough. Place each piece inside the mini cupcake pan.

Bake them at 350 for about 15 minutes or until they are golden brown.

Combine together jello mix with hot water, let it dissolve and cool to a room temperature. Whisk cream cheese using a mixer, until it's fluffy, then stir Truwhip into the cream cheese. Into the cream, add in the cooled jello and whisk until combined.

Spoon jam into cooled cookie baskets. Place cream into a piping bag with a tip.

Pipe prepared cream into each cookie basket.

Keep them refrigerated, until you are ready to serve. They can stay fresh for up to a week if you keep them in an air tight container.