Creamy Mini Tarts
July 5, 2010 in Cakes & Cheesecakes, Desserts, Recipes
Ingredients
- 1 8-ounce package cream cheese, softened
- 1 14-ounce can Eagle Brand Sweetened Condensed Milk
- 1/3 cup lemon juice
- 1 teaspoon vanilla extract
- 4 1.9-ounce boxes mini phyllo shells
- 2/3 cup Smucker’s® Blueberry Preserves
Preparation
- BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla until blended. Spoon about 2 teaspoons into each mini shell. Refrigerate 2 hours or until firm.
- MAKE a slight indentation in the filling using the back of small round measuring spoon. Fill with 1/2 teaspoon preserves. Refrigerate until ready to serve.
Serves
Yield 60 mini tarts
