Friday, March 22, 2013

Mini Tartlets

 photo 5E002740-E570-4F75-83E5-32E997F009C7-560-0000006AC91A9397_zpsd3cacc48.jpgFor a light and attractive dessert serve family or guests an assortment of mini tarts. Sometimes after a large meal, just a little sweet something satisfies a sweet tooth.  

Tartlet tins come in a variety of shapes, and sometimes you can find vintage tins in thrift stores, as I did. Sites like Amazon carry them, too.  You could also use a mini muffin tin.

Bring your creativity to possible fillings. I simply use jams, jellies, or pudding, however here's other suggestions:

   Melted white or dark chocolate, Nutella, lemon curd, canned pie filling, fresh sliced fruit, or peanut butter.

Tartlets could also be used to hold ingredients for appetizers at a buffet table.

Baked tartlets can be stacked and frozen in plastic containers, which makes them handy for a quick dessert or snack.

Mini Tartlets (Makes 24)
For the dough:
3 ounces cream cheese
1/2 cup butter, 1 stick
1 cup of flour

Preheat oven to 375 degrees
Blend cream cheese and butter until smooth. Stir in flour until blended and a soft dough forms. Chill at least 1 hour. 

 photo 0F4E86BD-E1B1-4663-92D2-8ED9DCC8D987-560-0000006E79502C78_zpsc10a613e.jpgShape dough into 24 one-inch balls and press into ungreased 1-1/2 inch mini-muffin cups or tartlet tins to make a shallow shell. 

Use thumb and index finger to press ball evenly in and around tins. Prick the bottom with a tooth pick or fork. Place tins on a sheet pan.  Bake for 15-20 minutes, or until the crust is light brown. 

Take out and remove tarts to cool on a wire rack, then fill with a few teaspoons of your favorite filling/s.

Estimated cost for dough: $1.24 or less; .05 cents a tart or less.