Pistachio Cream Cheese Tartlets

Bite sized treat are terrific for appetizers on a buffet or served at a tea. Light and flavorful and oh, so easy to make! Cream cheese crust done in mini muffin pans makes them extra tasty.

• Ready In: 35 mins
• Serves: 48
• Yields: 48 tarts

Ingredients

• Crust

• 1  cup butter, softened
• 8  ounces cream cheese, softened
• 2  cups all-purpose flour

• Filling

• 4  ounces cream cheese, softened
• 1 (3 ounce) package instant pistachio pudding mix
• 1 3⁄4 cups  cold milk
• 2  tablespoons granulated sugar
• 1⁄4 cup pistachio nut, chopped medium-fine

Directions

1. For Crust: In a mixing bowl, combine butter, 8 oz cream cheese and flour; mix well.
2. Shape into 48 balls of aobut 1 inch each.
3. Press onto bottom and up sides of ungreased mini-muffin cups.
4. Bake at 400 degrees for 12-15 minutes or until lightly browned. Cool for 5 minutes. Carefully remove from pans to a wire rack to cool completely.
5. For Filling: Combine 4 oz cream cheese, sugar and milk with pistachio pudding mix in a mixing bowl; beat on low speed until thoroughly mixed and smooth, at least 2 minutes.
6. Cover and refrigerate for 5 minutes.
7. Spoon into tart shells; sprinkle with pistachios and serve.
8. Refrigerate any leftovers.