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Cherry Cream Tarts Recipe

This recipe is one of my favorites. It can be made for holidays, wedding receptions...or anytime a special dessert is needed. —Michelle Mirich, Youngstown, Ohio

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Cherry Cream Tarts Recipe

Prep: 30 min. Bake: 15 min. + cooling

Yield: 25-28 Servings

30 15 45

Ingredients

1-1/2 cups butter, softened
3 cups all-purpose flour
3/4 cup confectioners' sugar
FILLING:
1 package (8 ounces) cream cheese, softened
1-1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed
Maraschino cherries, quartered

Directions

In a large bowl, cream butter until light and fluffy. Combine the flour and confectioners’ sugar; add to creamed mixture and beat until a soft dough forms. Shape into 1-in. balls. Press onto the bottom and up the sides of ungreased 2-in. tart pans or miniature muffin cups.
If using tart pans, place on baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Cool for 5 minutes before removing from pans to wire racks to cool completely.
In a small bowl, beat the cream cheese, confectioners' sugar and vanilla until fluffy. Add whipped topping; beat until smooth. Pipe into tart shells. Top each with a cherry piece. Yield: about 4-1/2 dozen.

Nutritional Facts 2 tarts (calculated without cherries) equals 223 calories, 14 g fat (9 g saturated fat), 35 mg cholesterol, 123 mg sodium, 22 g carbohydrate, trace fiber, 2 g protein.

Originally published as Cherry Cream Tarts in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p76