Tart: Miniature Lemon Cheese Tarts
Source of Recipe
BettyCrocker.com
Recipe Introduction
"A dessert bar mix is the first step to these super-simple lemon delights."
List of Ingredients
1 package Betty Crocker� Sunkist� lemon bar mix
1 package (3 ounces) cream cheese, softened
3 eggs
1/3 cup water
Powdered sugar, if desired
Lemon or raspberry pie filling, if desired
Recipe
1. Heat oven to 350�F. Place miniature paper baking cup in each of 36 to 48 miniature muffin cups. Divide Ready-Mixed Crust (dry) evenly among muffin cups (1 to 2 teaspoons each); press in bottoms of cups, using back of measuring spoon. Bake 6 to 8 minutes or until very light brown.
2. For smoothest filling, beat cream cheese and 2 eggs thoroughly in medium bowl, using wire whisk; stir in Filling Mix, water and remaining egg until smooth (a few tiny lumps may remain). Fill muffin cups about 3/4 full (about 1 tablespoon each) with cream cheese mixture.
3. Bake 20 to 25 minutes or until firm. Cool 10 minutes before removing from pan. For best flavor, refrigerate 2 hours before serving. Just before serving, sprinkle with powdered sugar. Top each with 1/2 teaspoon pie filling. Store tightly covered in refrigerator up to 48 hours. Or freeze tarts tightly wrapped in airtight container up to 4 months.
YEILD: 36 tarts
High Altitude (3500-6500 ft) For best results, use 48 miniature muffin cups. Bake 22 to 26 minutes.
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