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Cheese-Filled Shortbread Tartlets Recipe

Cheese-Filled Shortbread Tartlets Recipe photo by Taste of Home

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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.

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Cheese-Filled Shortbread Tartlets Recipe

Prep: 25 min. + chilling Bake: 20 min./batch + cooling

Yield: 36 Servings

25 20 45

Ingredients

1 package (8 ounces) cream cheese, softened
1 cup sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1 cup butter, softened
1-1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1 tablespoon cornstarch
Fresh raspberries and mint sprigs, optional

Directions

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. Yield: 3 dozen.

Nutritional Facts 1 tartlet equals 121 calories, 8 g fat (5 g saturated fat), 23 mg cholesterol, 65 mg sodium, 11 g carbohydrate, trace fiber, 2 g protein.

Originally published as Cheese-Filled Shortbread Tartlets in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p88

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Cheese-Filled Shortbread Tartlets

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Reviewed on Nov. 15, 2010 by andie2170

my grandma made these... it's a keeper! she subbed marachino cherry for the raspberry. turned out just as cute & tasted excellent.

Reviewed on Jul. 09, 2009 by 86county

Made these for Fourth of July picnic and the girls watched to see who took the plate because they were so good! Left over filling works well in phyllo cups as well.