Culinary Creamy Mini Tarts By Ataque de energia de rádio On Aug 10, 2022 0 Share 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 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. 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. 0 Share FacebookTwitterGoogle+ReddItWhatsAppPinterestEmail