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Creamy Mini Tarts
FEATURED RECIPE AUGUST/SEPTEMBER 2010
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dessert Ingredients:
1 (8-ounce) package cream cheese, softened (regular or light)
1 (14-ounce) can sweetened condensed milk (regular low-fat)
1⁄3 cup lemon juice
1 teaspoon vanilla extract
1 (9-inch) frozen deep-dish piecrust, baked
Fresh fruit (blackberries, strawberries, bananas*)
Seedless red raspberry jam
      

Directions:
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.

Variations:
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

 

 

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