Citrus Cream Tartlets Recipe
- 1/2 cup chopped macadamia nuts, toasted
- 3 tablespoons sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons cold butter
- 2 packages (3 ounces each) PHILADELPHIA® Cream Cheese, softened
- 1/4 cup confectioners' sugar
- 2 teaspoons each orange, lemon and lime juice
- 1 teaspoon each grated orange, lemon and lime peel
- In a food processor, combine the nuts, sugar and flour; cover and process until blended. Add butter; blend until mixture forms coarse crumbs.
- Press onto the bottom and up the sides of two greased 4-in. tartlet pans with removable bottoms. Bake at 350° for 13-15 minutes or until golden brown. Cool completely.
- In a small bowl, beat cream cheese until fluffy. Add the confectioners' sugar, citrus juices and peels; beat until blended.
- Spoon into crusts. Refrigerate for at least 1 hour. Yield: 2 servings.
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Citrus Cream Tartlets(2)
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I thought it looked wrong too but looked again and it only calls for 3 oz packages. The cream cheese in my frig now is 8 oz.
Is the amount of cream cheese correct here? Sounds like a pkg of cream cheese for each serving.
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