Short Bread Tarts
- Number of Servings: 36
Ingredients
Filling:1 stick Cream Cheese, Fat Free (227 grams) 1/4 cup Milk, 1%, 1 tsp Vanilla Extract, 1/2 cup Yogurt, Yoplait Light, Raspberry (or your choice of flavour)Tart:1 cup Margarine, soft 5 cups Granulated Sugar1 tsp Vanilla Extract, 2 tsp Cream of tartar, 36 raspberries (or berry of your choice)
Filling:
Use egg beater to beat cream cheese until fluffy, then add milk, vanilla extract, and yogourt. Cover and let sit in the fridge, the longer the Filling is in the fridge the better.
It is often best to make a day in advance, however it doesnt matter.
Tarts:
Lightly spray with pam, or other non stick vegitable spray, 36 miniature muffin tins. Set asside, and preheat oven to 325degrees F. (170 C.)
In a bowl, mix butter and suggar together, beat with egg beater for aprox. 2 minutes. Add vanilla extrac, flour, and cream of tartar. Beat with egg beater, just until mixed.
Roll the dough into 36 even balls and place in miniature muffin trays. Use your finger make indents in the balls, to make a shell, for the yummer cream cheese filling.
(TIP* to keep shortbread from "puffing up" during baking, place unbaked shells in freezer for about 10 minutes prior to baking)
Bake for 18-20 minutes, or untillightly browned. Let cool before adding filling.
To Serve:
Use spoon to fill the tarts shells with filling, Top each tart with one raspberry.
Makes about 36 (Aprox 2 inch) mini shortbread tarts.
Number of Servings: 36
Recipe submitted by SparkPeople user MISS-PRECIOUS.
Use egg beater to beat cream cheese until fluffy, then add milk, vanilla extract, and yogourt. Cover and let sit in the fridge, the longer the Filling is in the fridge the better.
It is often best to make a day in advance, however it doesnt matter.
Tarts:
Lightly spray with pam, or other non stick vegitable spray, 36 miniature muffin tins. Set asside, and preheat oven to 325degrees F. (170 C.)
In a bowl, mix butter and suggar together, beat with egg beater for aprox. 2 minutes. Add vanilla extrac, flour, and cream of tartar. Beat with egg beater, just until mixed.
Roll the dough into 36 even balls and place in miniature muffin trays. Use your finger make indents in the balls, to make a shell, for the yummer cream cheese filling.
(TIP* to keep shortbread from "puffing up" during baking, place unbaked shells in freezer for about 10 minutes prior to baking)
Bake for 18-20 minutes, or untillightly browned. Let cool before adding filling.
To Serve:
Use spoon to fill the tarts shells with filling, Top each tart with one raspberry.
Makes about 36 (Aprox 2 inch) mini shortbread tarts.
Number of Servings: 36
Recipe submitted by SparkPeople user MISS-PRECIOUS.
Nutritional Info Amount Per Serving
- Calories: 67.5
- Total Fat: 5.2 g
- Cholesterol: 0.7 mg
- Sodium: 105.6 mg
- Total Carbs: 4.1 g
- Dietary Fiber: 0.1 g
- Protein: 1.2 g
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