Cranberry Cheesecake Tartlets |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ordinary cranberry sauce becomes extraordinary when spooned on top of a cheesecake filling inside a nutty crust. The recipe comes from our Test Kitchen. Ingredients:
1 cup slivered almonds, toasted |
1/4 cup king arthur unbleached all-purpose flour |
3 tablespoons sugar |
1/4 cup cold butter, cubed |
2 packages (3 ounces each) cream cheese, softened |
1/4 cup confectioners' sugar |
2 tablespoons lemon juice |
1 cup whipped topping |
1 cup whole-berry cranberry sauce |
Directions:
1. In a food processor, combine the almonds, flour and sugar; cover and process until blended. Add butter; cover and process until mixture forms coarse crumbs.
2. Press onto the bottom and up the sides of four greased 4-in. tart pans with removable bottoms. Bake at 350° for 13-15 minutes or until golden brown. Cool completely on a wire rack.
3. In a small bowl, beat cream cheese until smooth. Add confectioners' sugar and lemon juice and mix well. Fold in whipped topping.
4. Spoon into crusts. Cover and refrigerate for 4 hours or until set. Just before serving, top with cranberry sauce. Yield: 4 servings.
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