Beat cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla until blended. Spoon about 2 teaspoons into each mini shell. Refrigerate 2 hours or until firm.
Make a slight indentation in the filling, using the back of a small round measuring spoon. Fill with ½ teaspoon preserves. Refrigerate until ready to serve. Makes about 60 mini tarts. Recipe from Eagle Brand Sweetened Condensed Milk.
Fresh fruit: Top mini tarts with fresh fruit such as
strawberries, blueberries, bananas, raspberries, cherries, kiwi, grapes, or pineapple. If desired, garnish with mint leaves.
Hot Fudge: Place 2 tablespoons hot fudge topping into
corner of resealable plastic bag. Cut small corner off bag. Squeeze to drizzle over top of mini tarts.
Preserves: Use different flavors of preserves or orange
marmalade to create a colorful assortment. If desired, garnish with mint leaves.
*See more recipes in our dessert collection