Heart of My Heart Tarts Recipe

4 1
Heart of My Heart Tarts Recipe
Heart of My Heart Tarts Recipe photo by Taste of Home
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Heart of My Heart Tarts Recipe

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Crunchy walnuts carry the tune in these cute, delicious tarts. I enjoy the no-hassle crusts and a delectable walnut filling.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 25 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 25 min. + cooling

Ingredients

  • 1 package (3 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 1 cup all-purpose flour
  • FILLING:
  • 1 egg
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2/3 cup chopped walnuts

Directions

In a small bowl, beat cream cheese and butter until fluffy; beat in flour until blended. Cover and refrigerate for 1 hour or until easy to handle.
Shape dough into eight balls; press onto the bottom and up the sides of greased heart-shaped or regular muffin cups. In a small bowl, beat egg. Beat in brown sugar and vanilla until blended. Stir in walnuts. Spoon into cups.
Bake at 325° for 25-30 minutes or until lightly browned. Cool for 10 minutes before carefully removing from pan to a wire rack. Yield: 8 servings.
Originally published as Heart of My Heart Tarts in Taste of Home February/March 2006, p21

Nutritional Facts

1 each: 346 calories, 22g fat (10g saturated fat), 69mg cholesterol, 163mg sodium, 34g carbohydrate (21g sugars, 1g fiber), 6g protein.

  • 1 package (3 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 1 cup all-purpose flour
  • FILLING:
  • 1 egg
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2/3 cup chopped walnuts
  1. In a small bowl, beat cream cheese and butter until fluffy; beat in flour until blended. Cover and refrigerate for 1 hour or until easy to handle.
  2. Shape dough into eight balls; press onto the bottom and up the sides of greased heart-shaped or regular muffin cups. In a small bowl, beat egg. Beat in brown sugar and vanilla until blended. Stir in walnuts. Spoon into cups.
  3. Bake at 325° for 25-30 minutes or until lightly browned. Cool for 10 minutes before carefully removing from pan to a wire rack. Yield: 8 servings.
Originally published as Heart of My Heart Tarts in Taste of Home February/March 2006, p21

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