Cheese Tartlets Recipe
Yield: 24 ServingsRecipe by luhu.jp
Ingredients:
CRUST
1 1/4 cup: Graham cracker crumbs,
6 tbsp: Melted butter,
4 tbsp: Sugar,
FILLING
1 package: , (8 oz) cream cheese
1: Egg,
1/4 cup: Sugar,
1 tsp: Vanilla extract,
Directions:
Crust: Combine above ingredients and pat approximately 1 TBS. around sides
and bottoms of fluted paper lined miniature cup cake pans. You may increase
crumbs too 1 1/2 cup and butter to 1/4 lb. Gives you a little more crumbs
to work with in patting in pans.
FILLING: Combine above ingredients and beat 15-20 minutes on whip cycle.
Pour heaping TBS. of cheese mixture into crusts. Bake 10-12 minutes in
pre-heated 375 degree oven. Cool in muffin tins, refrigerate or freeze.
Just before serving fill dents on top of each tartlet with Solo pie
filling, cherry, raspberry, etc.
I usually doubled the recipe and sometimes used a preserve to top the
tartlets for serving.
Posted to JEWISH-FOOD digest by Jerome & Jean Emer on
Sep 09, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
and bottoms of fluted paper lined miniature cup cake pans. You may increase
crumbs too 1 1/2 cup and butter to 1/4 lb. Gives you a little more crumbs
to work with in patting in pans.
FILLING: Combine above ingredients and beat 15-20 minutes on whip cycle.
Pour heaping TBS. of cheese mixture into crusts. Bake 10-12 minutes in
pre-heated 375 degree oven. Cool in muffin tins, refrigerate or freeze.
Just before serving fill dents on top of each tartlet with Solo pie
filling, cherry, raspberry, etc.
I usually doubled the recipe and sometimes used a preserve to top the
tartlets for serving.
Posted to JEWISH-FOOD digest by Jerome & Jean Emer
Sep 09, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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