Pistachio Cream Cheese Tartlets |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Bite sized treat are terrific for appetizers on a buffet or served at a tea. Light and flavorful and oh, so easy to make! Cream cheese crust done in mini muffin pans makes them extra tasty. Ingredients:
1 cup butter, softened |
8 ounces cream cheese, softened |
2 cups all-purpose flour |
4 ounces cream cheese, softened |
1 (3 ounce) package instant pistachio pudding mix |
1 3/4 cups cold milk |
2 tablespoons granulated sugar |
1/4 cup pistachio nut, chopped medium-fine |
Directions:
1. For Crust: In a mixing bowl, combine butter, 8 oz cream cheese and flour; mix well.
2. Shape into 48 balls of aobut 1 inch each.
3. Press onto bottom and up sides of ungreased mini-muffin cups.
4. Bake at 400 degrees for 12-15 minutes or until lightly browned. Cool for 5 minutes. Carefully remove from pans to a wire rack to cool completely.
5. For Filling: Combine 4 oz cream cheese, sugar and milk with pistachio pudding mix in a mixing bowl; beat on low speed until thoroughly mixed and smooth, at least 2 minutes.
6. Cover and refrigerate for 5 minutes.
7. Spoon into tart shells; sprinkle with pistachios and serve.
8. Refrigerate any leftovers.
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