Cream Cheese Tarts Paula Deen Recipes

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CREAM CHEESE TARTS (PAULA DEEN)



Cream Cheese Tarts (Paula Deen) image

A wonderful little cheesecake for a dessert buffet. It is incredibly easy to make and looks and tastes very impressive. I saw Paula Deen make them on FoodTV and I couldn't wait to try them myself. Use canned pie filling, fresh fruit or use your imagination!

Provided by SharleneW

Categories     Cheesecake

Time 35m

Yield 12 serving(s)

Number Of Ingredients 6

2 (8 ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon pure vanilla extract
2 eggs
12 vanilla wafers
1 (21 ounce) can cherry pie filling (or whatever else suits your fancy) or 1 (21 ounce) can blueberry pie filling (or whatever else suits your fancy)

Steps:

  • Preheat oven to 350°F.
  • Place a paper cupcake liner in each cup (12 total) of muffin pan.
  • Beat cream cheese with electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, one at a time, beating well after each.
  • Place a vanilla wafer FLAT side down, in each muffin cup. Spoon cream cheese mixture over wafers filling each to about 1/4 inch from top of paper.
  • Bake for 20 minutes.
  • Allow tarts to cool completely before filling. When you remove the tarts from the oven, they will be puffed up, but as they cool, the center will sink, creating the perfect well to fill with a couple of spoonfuls of your favorite filling.
  • Chill thoroughly before serving.

PAULA DEEN'S CHEESY TOMATO TARTLETS



Paula Deen's Cheesy Tomato Tartlets image

Delicious, savory little tarts, with a delicious cheese and tomato topping. I don't know what it is about oven-roasted tomatoes that I just LOVE. From the Nov 09 issue of Good Housekeeping

Provided by Lightly Toasted

Categories     Brunch

Time 44m

Yield 20 tartlets, 20 serving(s)

Number Of Ingredients 5

1 sheet frozen puff pastry, thawed
1/4 cup grated white cheddar cheese
4 plum tomatoes, cut into 1/4 in thick slices
1/2 cup parmesan cheese
1/4 cup fresh thyme sprig

Steps:

  • On a lightly floured surface, unfold puff pastry.
  • Cut out 2 inch rounds, using biscuit cutter or glass.
  • Place dough circles on ungreased baking sheet, pricking surface with fork.
  • Sprinkle each circle with cheddar, and top with a tomato slice.
  • Sprinkle with a little salt and pepper (tomatoes MUST have salt and pepper, of course!).
  • Sprinkle each with a heaping teaspoon of parmesan cheese.
  • Bake 24 minutes or until pastry is golden and cheese is bubbly.
  • Garnish with thyme leaves.

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