Pistachio Cream Cheese Tartlets

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READY IN: 35mins
SERVES: 48
YIELD: 48 tarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For Crust: In a mixing bowl, combine butter, 8 oz cream cheese and flour; mix well.
  • Shape into 48 balls of aobut 1 inch each.
  • Press onto bottom and up sides of ungreased mini-muffin cups.
  • 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.
  • 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.
  • Cover and refrigerate for 5 minutes.
  • Spoon into tart shells; sprinkle with pistachios and serve.
  • Refrigerate any leftovers.
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