Mini Tart Recipe

Mini Tarts (from Carpe Season) 
yields 48 tarts

INGREDIENTS

For the Crust:

1 c. powdered sugar

1 1/2 c. all-purpose flour
1 1/2 c. whole wheat flour

3 sticks unsalted butter, softened 

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For the Filling:

2 (8-oz.) packages cream cheese, softened

1 c.sugar

2 tsp. vanilla

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Topping:

Fresh raspberries, blueberries, blackberries

INSTRUCTIONS

Preheat the oven to 350*. Grease mini muffin tins.

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For the crust:

Combine the powdered sugar, flour, and butter. 

Place a ball of dough into each mini muffin cavity and press down in the center with your thumbs to form a mini pie shell. Bake for 8-10 minutes.

***Cool completely.

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For the filling:

Mix cream cheese, sugar, and vanilla. Spoon the filling into the cooled crusts.

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Add your fruit pieces to the top of the filling.

yummmm!