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Cheese-Filled Shortbread Tartlets

 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.
36 ServingsPrep: 25 min. + chilling Bake: 20 min./batch + cooling


  • 1 package (8 ounces) cream cheese, softened
  • 1 cup sweetened condensed milk
  • 1/3 cup lemon juice
  • 1 teaspoon McCormick® Pure 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


  • 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

2 of 2

Cheese-Filled Shortbread Tartlets (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.