Cream Cheese Tart Shells Recipes

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CHERRY CREAM CHEESE TARTS



Cherry Cream Cheese Tarts image

It's hard to believe that just five ingredients and a few minutes of preparation can result in these delicate and scrumptious tarts! -Cindi Mitchell, Waring, Texas

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 2 servings.

Number Of Ingredients 5

3 ounces cream cheese, softened
1/4 cup confectioners' sugar
1/8 to 1/4 teaspoon almond or vanilla extract
2 individual graham cracker shells
1/4 cup cherry pie filling

Steps:

  • In a small bowl, beat the cream cheese, sugar and extract until smooth. Spoon into shells. Top with pie filling. Refrigerate until serving.

Nutrition Facts : Calories 362 calories, Fat 20g fat (10g saturated fat), Cholesterol 43mg cholesterol, Sodium 265mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

CREAM CHEESE TART SHELLS



Cream Cheese Tart Shells image

Cream cheese adds a deliciously rich flavor to these tart shells.

Provided by Glenda

Categories     Desserts     Pies     Tarts

Time 2h

Yield 24

Number Of Ingredients 3

3 ounces cream cheese, softened
½ cup butter, softened
1 cup all-purpose flour

Steps:

  • Blend cream cheese and butter or margarine. Stir in flour just until blended. Chill about 1 hour. This can be made ahead and chilled for up to 24 hours.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Shape dough into 24 one-inch balls and press into ungreased 1 1/2 inch muffin cups (mini-muffin size) to make a shallow shell. Fill with your favorite filling and bake for 20 minutes, or until the crust is light brown.

Nutrition Facts : Calories 65.2 calories, Carbohydrate 4.1 g, Cholesterol 14.1 mg, Fat 5.1 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 3.2 g, Sodium 37.8 mg

QUICK CREAM CHEESE PASTRY (TART SHELLS)



Quick Cream Cheese Pastry (Tart Shells) image

This is actually for mini-tart shells. The recipe came with my mini-tart shaper which I purchased from The Pampered Chef.

Provided by JMigs0

Categories     Tarts

Time 1h45m

Yield 24 tart shells, 24 serving(s)

Number Of Ingredients 3

1/2 cup butter, softened
1/2 cup cream cheese, softened
1 cup all-purpose flour

Steps:

  • Beat butter and cream cheese in a bowl until smooth. Add flour; beat just until a soft dough forms. Form into a ball and wrap in plastic wrap; chill for 1 hour or overnight.
  • Preheat oven to 425 degrees F/220°C.
  • Shape dough into 1"/2.5 cm balls. Place each ball of dough into cups of mini muffin pan. Dip Mini-Tart Shaper into flour; press into dough to form tart shells. Pierce shells with a fork. (If you don't have a Mini-Tart shaper just use your fingers and form into shells).
  • Bake 10-12 minutes or until light golden brown. Cool in pan for 5 minutes; carefully remove tart shells from pan. Cool completely. Fill as desired.

Nutrition Facts : Calories 69.7, Fat 5.6, SaturatedFat 3.5, Cholesterol 15.5, Sodium 41.6, Carbohydrate 4.1, Fiber 0.1, Protein 0.9

TART SHELLS



Tart Shells image

Make and share this Tart Shells recipe from Food.com.

Provided by anme7039

Categories     Tarts

Time 30m

Yield 24 shells, 24 serving(s)

Number Of Ingredients 3

1 (3 ounce) package cream cheese (softened)
1/2 cup butter
1 cup flour

Steps:

  • Blend cream cheese and butter together.
  • Add flour and mix.
  • Chill for at least 30 minutes.
  • Divide into 24 balls and press into miniature muffin tins, pushing dough up the sides.
  • Spoon filling into pastry shells.
  • Bake at 325 degrees Fahrenheit for 25 minutes.

Nutrition Facts : Calories 65.2, Fat 5.1, SaturatedFat 3.2, Cholesterol 14.1, Sodium 37.8, Carbohydrate 4.1, Fiber 0.1, Protein 0.8

LEMON CHEESECAKE TARTS



Lemon Cheesecake Tarts image

To make these cute tarts more quickly, add the filling to store-bought phyllo tart shells. -Sarah Gilbert, Beaverton, Oregon

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 8

2 sheets refrigerated pie crust
FILLING:
1 package (8 ounces) cream cheese, softened
1 teaspoon vanilla extract
1 jar (10 ounces) lemon curd, divided
1 container (8 ounces) frozen whipped topping, thawed
1 cup fresh blueberries
Confectioners' sugar, optional

Steps:

  • Preheat oven to 450°. On a work surface, unroll crusts. Cut 24 circles with a floured 3-in. scalloped round cookie cutter, rerolling scraps as necessary. Press circles onto bottoms and partway up sides of ungreased muffin cups, smoothing edges. Prick bottoms generously with a fork., Bake until light golden brown, 5-7 minutes. Remove from pans to wire racks to cool completely., In a large bowl, beat cream cheese and vanilla until blended; beat in 1/4 cup lemon curd. Fold in a third of the whipped topping, then fold in remaining topping., Spoon 2 tablespoons cream cheese mixture into each tart shell; top each with 1 teaspoon lemon curd. Top with blueberries; refrigerate until serving. If desired, dust with confectioners' sugar.

Nutrition Facts : Calories 166 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 95mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

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