Cream cheese crust
I use this in small tart pans. After chilling, I roll into individual balls, and then press into tart pans and fill with pecan filling, butter tart filling, lemon pie filling or any combination that sounds the most delicous on any given day.
- 1/2 cup butter
- 1/3 cup cream cheese
- 1 cup flour
Preparation time 10mins
Cooking time 20mins
Beat butter and cream cheese until smooth. Add flour and stirl until dough comes together. Shape into a disk, wrap and chill for 2 hours, until firm. Roll out or roll into balls. Keep as cold as possible while working with dough.
Cooking time will depend on filling, but generally if you are using small tart pan, then 10-12 minutes will suffice.