-CRUST-
1 1/4 c Graham cracker crumbs
6 tb Melted butter
4 tb Sugar
FILLING
1 pk (8 oz) cream cheese
1 Egg
1/4 c Sugar
1 ts Vanilla extract
Crust: Combine above ingredients and pat approximately 1 TBS. around sides
and bottoms of fluted paper lined miniature cup cake pans. You may increase
crumbs too 1 1/2 cup and butter to 1/4 lb. Gives you a little more crumbs
to work with in patting in pans.
FILLING: Combine above ingredients and beat 15-20 minutes on whip cycle.
Pour heaping TBS. of cheese mixture into crusts. Bake 10-12 minutes in
pre-heated 375 degree oven. Cool in muffin tins, refrigerate or freeze.
Just before serving fill dents on top of each tartlet with Solo pie
filling, cherry, raspberry, etc.
I usually doubled the recipe and sometimes used a preserve to top the
tartlets for serving.
Yields
24 Servings