Directions:
- In a small bowl, beat cream cheese and butter until smooth. Beat in 3/4 cup flour and cornmeal. Cover and refrigerate for 1 hour.
- Shape dough into 18 balls. Press onto the bottom and up the sides of greased miniature muffin cups.
- In a large bowl, whisk egg and cream. Stir in remaining flour until smooth. Add cheese and ham.
- Spoon about 1 tablespoon into each cup. Bake at 425° for 7 minutes. Reduce heat to 325°. Top each tart with an asparagus tip. Cover loosely with foil. Bake 17-20 minutes longer or until a knife inserted near the center comes out clean. Yield: 1-1/2 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 79.14 Kcal (331 kJ) | ||
| Calories from fat | 49.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.48g | 8% | |
|---|---|---|---|
| Cholesterol | 24.76mg | 8% | |
| Sodium | 19.26mg | 1% | |
| Potassium | 48.6mg | 1% | |
| Total Carbs | 2.77g | 1% | |
| Sugars | 0.43g | 2% | |
| Dietary Fiber | 0.44g | 2% | |
| Protein | 2.2g | 4% | |
| Vitamin C | 1mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 44.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 203.12 Kcal (850 kJ) | ||
| Calories from fat | 126.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.05g | 8% | |
|---|---|---|---|
| Cholesterol | 63.55mg | 8% | |
| Sodium | 49.44mg | 1% | |
| Potassium | 124.74mg | 1% | |
| Total Carbs | 7.1g | 1% | |
| Sugars | 1.1g | 2% | |
| Dietary Fiber | 1.13g | 2% | |
| Protein | 5.63g | 4% | |
| Vitamin C | 2.5mg | 2% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 1.1mg | 2% | |
| Calcium | 114.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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