Blueberry Cream Cheese Tarts

Thursday, April 11, 2013

I made these delicious little tarts to serve at Easter lunch that I had prepared for my family. They're completely easy and quick to make, I decided to make it the night before since I would be making other dishes on Easter as well. You can substitute the blueberry for any other flavor that you prefer or serve it just plain, I decided to make it half with the blueberry jam and the other half plain, that way people could choose whichever they wanted to eat. Take a look:


Recipe by Paula Deen

Ingredients:
2 (8 ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
2 eggs
18 vanilla wafers
1 cup blueberry jam or pie filling of your choice

Directions:
Preheat oven to 350 degrees. Place a paper cupcake liner in each cup of a muffin pan. Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Place a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers, filling about 2/3 of each cup. Bake for 20 minutes. Allow tarts to cool completely. Serve with blueberry jam or pie filling on top.

3 comments:

Kerry said...

These look absolutely devine!! I will be stealing this recipe from you and giving these a go...Yummo!
Thanks for sharing :)

LORI JO said...

There's no eggs shown in the recipe. How many are you supposed to add?

Caroline said...

Sorry, Lori! Just updated the recipe, add 2 eggs! =]

 
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