For 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.
Shape 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.