mrs ruffus posted 12-27-98 8:01 PM
CHEESE CAKE FRUIT TARTLETS
3/4 cup Graham Cracker crumbs
2 Tablespoons soft butter
1 eight ounce package cream cheese (room temperature)
1 large egg
1/4 cup sugar
1/2 teaspoon fresh vanilla
Assorted fruit toppings (Comstock pie fillings work well, especially cherry, blueberry and
peach)
1. Preheat oven to 375 degrees.
2. Mix graham cracker crumbs and butter well; set aside.
3. In a mixer blend cream cheese until smooth and soft. Add egg, sugar and vanilla, continue blending until batter is
very creamy.
4. Line 2 mini muffin tins with paper liners. Put enough graham cracker/butter mixture in each tartlet to cover the
bottom (approx. 1 heaping teaspoon in each).
5. Fill each tartlet with batter. Bake for 10 minutes in 375 degree pre-heated oven.
6. Put a dollop of topping on each tartlet. Refrigerate until ready to serve.
Yield: Makes 24 tartlets. (This is an easy recipe to double.) Note - Tartlets (without toppings) may be made in
advance and frozen for up to two weeks.