Tiny Holiday Tarts

Course Cookies, Dessert

Ingredients

  • 1/2 cup butter 1 stick
  • 1 8- ounce package cream cheese softened
  • 1 cup all-purpose flour
  • cup Cranberry Nut Filling: Beat together 1 egg 3/4packed brown sugar, 1 tablespoon melted butter and 1/2 teaspoon vanilla. Stir in 1/3finely chopped fresh cranberries and 3 tablespoons chopped walnuts.
  • cup Pumpkin Sour Cream Filling: Beat together 1 egg 1/2canned pumpkin, 1/4sour cream, 1 tablespoon milk and 1/2 teaspoon pumpkin pie spice. Optional: Pipe a star of fresh whipped cream on each cooled tart.
  • cup Pecan Pie Filling: Beat together 1 egg 3/4packed brown sugar, 1 tablespoon melted butter and 1/2 teaspoon vanilla. Stir in 1/2coarsely chopped pecans.
  • cup Brownie Nut Filling: In a small saucepan heat and stir 1/2semisweet chocolate bits and 2 tablespoons butter over low heat till melted. Remove from heat. Stir in 1/3sugar, 1 beaten egg and 1/2 teaspoon vanilla. Place a whole hazelnut or peanut in each pastry. Top with 1 rounded teaspoon of chocolate mixture.

Instructions

  1. In a small mixer bowl, beat together butter and cream cheese. Stir in flour. Cover and chill about 1 hour or until easy to handle.
  2. Preheat oven to 325 degrees.
  3. Shape dough into 1-inch balls. Press onto bottom and up the sides of ungreased 13/4-inch muffin cups. Fill each with 1 rounded teaspoon of filling (various fillings follow). Bake for 20 to 30 minutes. Cool slightly in pan. Remove and finish cooling on racks. Makes 24.
tiny holiday tarts
Tiny Holiday Tarts
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