Cream Cheese Tarts
4 8-oz. pkg. cream cheese, softened
1-1/4 c. sugar
4 eggs
2 tsp vanilla extract
1 21-oz. can cherry pie filling, or substitute your favorite pie filling
36 vanilla wafers
Preheat oven to dg375. Line muffin pans with paper baking cups.
In large bowl, beat together cream cheese, sugar, egg and vanilla
extract.
Place a vanilla wafer in the bottom of each muffin cup. Spoon cream
cheese mixture over vanilla wafer filling each cup about 2/3 full. Top
each with 1 teaspoon pie filling.
Bake 15-20 minutes. Let cool then refrigerate for several hours or
until thoroughly chilled.
Yield 36 tarts.
Note: These tarts come out of the oven a little soft but they will
firm up when you chill them.
Cream Cheese Tarts
2 8-oz. pkg. cream cheese
3/4 c. sugar
1 tbsp lemon juice
2 eggs
1 tsp vanilla
1 small box vanilla wafers
1 can pie filling
Cream cheese until smooth. Add sugar, lemon juice, eggs and vanilla.
Beat until smooth. Line small muffin tins with small baking cup and
place a small vanilla wafer in bottom of cup. Fill with mixture. Bake
at dg375 15 minutes. When cool place one teaspoon of pie filling on
each tart.
Enjoy
Sherri
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