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, kiwi and mint sprigs, optional
In a small bowl, beat cream cheese until smooth. Gradually beat in milk, lemon juice and vanilla. Cover and refrigerate for 8 hours or overnight.
In another small bowl, beat the butter, flour, confectioners' sugar and cornstarch until smooth. Roll into 1-in. balls. Place in greased miniature tart pans or 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, kiwi and mint if desired. (I could not find fresh raspberries so I subbed fresh blackberries)
Yield: 3 dozen.
Sorry about the picture, I totally forgot to take pictures of everything set up before our friends came. So half of the tartlets were already eaten when I snapped the picture.