Photography by Angus Ferguson
Food Styling by Ashley Denton
Prop Styling by Jane Hardin
First published in Wish November 2006
Forgo the extra steps – and calories – of making a crust, and whip up a batch of these impressive minis in minutes flat.
Ingredients (Makes 15)
|2||250-g packages cream cheese, room temperature|
|1/2||cup granulated sugar|
tablespoon lemon juice
1. Preheat oven to 325 F.
2. Place standard-sized muffin cups into a muffin tin. Using an electric mixer, blend cream cheese with all ingredients until smooth and fill each with 1/4 cup of cheese mixture. Bake for 25 minutes.
3. Cool and decorate.
Try anything from fresh fruit to cute candies. We topped ours with blueberries, cherries, raspberries, shaved chocolate and crushed walnut brittle. Editor’s Secret: “Using canned pie filling is not only super easy – it looks and tastes great on these minis. I served them at a recent dinner and my guests thought they were from a fancy cake shop.” – Andrea Stewart
Nutrients per 2 tarts (with 1 teaspoon filling): 161 calories, 13 g fat, 3 g protein, 8 g carbohydrates, 0 g fibre, 148 mg sodium.