Creamy Mini Tarts

Prep Time: 1 hour
Chilling Time: 2 hours
Yield: 60 mini tarts

• 1 8-ounce package cream cheese, softened
• 1 14-ounce can Eagle Brand Sweetened Condensed Milk
• 1/3 cup lemon juice
• 1 teaspoon vanilla extract
• 4 1.9-ounce boxes mini phyllo shells
• 2/3 cup Smucker’s® Blueberry Preserves

1. BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened con­densed milk until smooth. Stir in lemon juice and vanilla until blended. Spoon about 2 teaspoons into each mini shell. Refrigerate 2 hours or until firm.
2. MAKE a slight indentation in the filling using the back of small round measuring spoon. Fill with 1/2 teaspoon preserves. Refrig­erate until ready to serve.

Variations
Fresh Fruit: Top mini tarts with fresh fruit such as strawberries, blueberries, bananas, raspberries, cherries, kiwi, grapes or pine­apple. Garnish with mint leaves.

Hot Fudge: Place 2 tablespoons hot fudge topping into corner of resealable plastic bag. Cut small corner off bag. Squeeze to drizzle over top of mini tarts.

Preserves: Use different flavors of preserves or orange marmalade to create a colorful assortment. Garnish with mint leaves.