Cheese-Filled Shortbread Tartlets

By dette

Bite-size treats are a nice addition to a dessert buffet. You can store cooled, baked tart shells in an airtight container at room temperature overnight or in the freezer for a few weeks.

Ingredients

• Ingredients
• 1 package (8 ounces) cream cheese, softened
• 1 cup sweetened condensed milk
• 1/3 cup lemon juice
• 1 teaspoon vanilla extract
• 1 cup butter, softened
• 1-1/2 cups all-purpose flour
• 1/2 cup confectioners' sugar
• 1 tablespoon cornstarch
• Fresh raspberries and mint sprigs, optional

Details

Servings 36
Cooking time 45mins

Preparation

Step 1

Directions
In a small bowl, beat cream cheese until smooth. Gradually beat in the milk, lemon juice and vanilla. Cover and refrigerate for 8 hours or overnight.
In another bowl, beat the butter, flour, confectioners' sugar and cornstarch until smooth. Roll into 1-in. balls. Place in greased miniature muffin cups; press onto the bottom and up the sides. Prick with a fork.
Bake at 325° for 20-25 minutes or until golden brown. Immediately run a knife around each tart to loosen completely. Cool in pans on wire racks.
Pipe or spoon 1 tablespoon cheese filling into each tart shell. Cover and refrigerate until set. Just before serving, garnish with raspberries and mint if desired. Yield: 3 dozen