Classic.
1. Beat 1 cup butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add flour to butter mixture, beating at low speed. Shape mixture into 48 balls, and place on a baking sheet; cover and chill 1 hour.
2. Place 1 dough ball into each lightly greased muffin cup in mini muffin pans, shaping each into a shell.
3. Whisk together brown sugar and next 5 ingredients. Spoon into tart shells.
4. Bake at 350? for 20 minutes or until filling is set. Cool in pans on wire racks 10 minutes. Remove from pans; cool on wire racks 20 minutes or until completely cool.
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Serving Size: 1 Dozen (319g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1414 | ||
Calories from Fat: 782 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 86.9g | 116 % | |
Saturated Fat 37g | 185 % | |
Monounsaturated Fat 32.1g | ||
Polyunsanturated Fat 11.8g | ||
Cholesterol 348.8mg | 107 % | |
Sodium 1453.6mg | 50 % | |
Potassium 461.6mg | 12 % | |
Total Carbohydrate 146.7g | 43 % | |
Dietary Fiber 6g | 24 % | |
Sugars, other 140.7g | ||
Protein 18.4g | 26 % | |
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. |
Calories per serving: 1414
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