SCHMIDT'S CHERRY CHEESE TART FILLING

By á-46

Ingredients

• Courtesy of Geoff Schmidt
• 12 ounces cream cheese, softened
• 14 ounces sweetened condensed milk (Eagle Brand suggested)
• 4 ounces lemon juice, fresh preferred
• 1 teaspoon vanilla extract
• 8 (4 inch) pre-baked tart shells
• 1 (17-ounce) can cherry pie filling

Preparation

Step 1

Using a small mixer, beat cream cheese until fluffy. Gradually beat in the sweetened condensed milk until smooth. Stir in lemon juice and vanilla extract until smooth.

Refrigerate filling overnight. Using a 4-ounce ice cream scoop, fill each pre-baked tart shell with the chilled cream cheese filling. Place cherry pie filling on top, approximately 5 cherries per tart.