CHEESE-FILLED SHORTBREAD TARTLETS
Bite-size treats are a nice addition to a dessert buffet. You can store cooled, baked tart shells in an airtight container at room temperature overnight or in the freezer for a few weeks.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, beat cream cheese until smooth. Gradually beat in the milk, lemon juice and vanilla. Cover and refrigerate for 8 hours or overnight., In another bowl, beat the butter, flour, confectioners' sugar and cornstarch until smooth. Roll into 1-in. balls. Place in greased miniature muffin cups; press onto the bottom and up the sides. Prick with a fork., Bake at 325° for 20-25 minutes or until golden brown. Immediately run a knife around each tart to loosen completely. Cool in pans on wire racks., Pipe or spoon 1 tablespoon cheese filling into each tart shell. Cover and refrigerate until set. Just before serving, garnish with raspberries and mint if desired.
Nutrition Facts : Calories 121 calories, Fat 8g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 65mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.
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Eugoelio
[email protected]These tartlets were a bit more work than I expected, but they were definitely worth it. They're so delicious and they look really impressive.
Obiora Nicholas
[email protected]I'm not a big fan of cheese, but I actually really enjoyed these tartlets. The shortbread crust was perfect and the cheese filling was just the right amount of savory.
Giovanni Cruz
[email protected]These tartlets were amazing! I made them for a party and everyone loved them. I'll definitely be making them again.
md. sumon kha
[email protected]I'm not sure what I did wrong, but my tartlets didn't turn out very well. The cheese filling was too runny and the shortbread crust was too dry.
Andile Mazibuk
[email protected]These tartlets were a bit too crumbly for my taste. I think I'll try using a different recipe next time.
Holly L
[email protected]I love the idea of these tartlets, but I think I'll try using a different type of cheese next time. Maybe a sharp cheddar or a blue cheese.
Usmail Bakar
[email protected]These were so easy to make and they turned out so well! I'll definitely be making them again.
Siyam Islam
[email protected]I'm not a huge fan of shortbread, but I loved these tartlets. The cheese filling was perfect.
Konde Kent
[email protected]These tartlets were delicious! I made them for a potluck and they were a big hit.
Bisan Kisku
[email protected]The cheese filling was a bit runny. I think I'll try baking them for a few minutes longer next time.
sirin kmp
[email protected]These tartlets were a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Jasmine Newman
[email protected]I didn't have any Gruyère cheese on hand, so I used cheddar instead. They turned out great! The cheddar gave the tartlets a nice sharp flavor.
Lowest Prince
[email protected]These were so easy to make! I used a store-bought shortbread crust and the results were still delicious. I'll definitely be trying some of your other recipes.
Hannah Yeboah
[email protected]I love the combination of sweet and savory in these tartlets. The shortbread crust is perfectly buttery and the cheese filling is rich and creamy. Yum!
Waris Jani
[email protected]These cheese-filled shortbread tartlets were a hit at my last party! They're so easy to make and they taste amazing. I'll definitely be making them again.