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Name: Cheese Tartlets
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 24
Cuisine: American
Ingredients: 4 tb Sugar; 1 1/4 c Graham cracker crumbs; 6 tb Butter melted

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INGREDIENTS

4 tb Sugar
1 1/4 c Graham cracker crumbs
6 tb Butter ; melted

INSTRUCTIONS

MMMMM--------------------------FILLING------------------------------- 1 pk (8 oz) cream cheese 1 Egg 1/4 c Sugar 1 ts Vanilla extract Crust: Combine above ingredients and pat approximately 1 TBS. around sides and bottoms of fluted paper lined miniature cup cake pans. You may increase crumbs too 1 1/2 cup and butter to 1/4 lb. Gives you a little more crumbs to work with in patting in pans. FILLING: Combine above ingredients and beat 15-20 minutes on whip cycle. Pour heaping TBS. of cheese mixture into crusts. Bake 10-12 minutes in pre-heated 375 degree oven. Cool in muffin tins, refrigerate or freeze. Just before serving fill dents on top of each tartlet with Solo pie filling, cherry, raspberry, etc. I usually doubled the recipe and sometimes used a preserve to top the tartlets for serving. Posted to JEWISH-FOOD digest by Jerome & Jean Emer on Sep 09, 1998,

NOTES

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Cheese Tartlets

4 tb Sugar
1 1/4 c Graham cracker crumbs
6 tb Butter melted

MMMMM--------------------------FILLING-------------------------------      1 pk (8 oz) cream cheese      1    Egg    1/4 c  Sugar      1 ts Vanilla extract   Crust: Combine above ingredients and pat approximately 1 TBS. around  sides and bottoms of fluted paper lined miniature cup cake pans. You  may increase crumbs too 1 1/2 cup and butter to 1/4 lb. Gives you a  little more crumbs to work with in patting in pans.    FILLING: Combine above ingredients and beat 15-20 minutes on whip  cycle. Pour heaping TBS. of cheese mixture into crusts. Bake 10-12  minutes in pre-heated 375 degree oven. Cool in muffin tins,  refrigerate or freeze. Just before serving fill dents on top of each  tartlet with Solo pie filling, cherry, raspberry, etc.    I usually doubled the recipe and sometimes used a preserve to top the  tartlets for serving.    Posted to JEWISH-FOOD digest by Jerome & Jean Emer  <j.emer@megsinet.net> on Sep 09, 1998,

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Nutrition

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Serving Size: 1 Serving (14g)
Recipe Makes: 24 servings

Calories: 68
Calories from Fat: 30 (44%)

Amt Per Serving		% DV

	Total Fat 3.3g	4 %
	Saturated Fat 1.9g	9 %
	Monounsaturated Fat 0.9g
	Polyunsanturated Fat 0.1g
Cholesterol 7.6mg		2 %
Sodium 49.6mg		2 %
Potassium 8.8mg		0 %
Total Carbohydrate 9.6g		3 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 9.5g
Protein 0.3g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 68

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