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