For this project we are going to use the shortbread recipe from RR #17 for our tart crust. I love making small, bite or two-bite desserts. They are much less messy to serve to a large group of people than cutting pieces off of a big central dessert. For my mini tart crusts, I have a pastry shell pan (mine’s by Wilton) that makes them very cute – but you can achieve a similar result with a normal cupcake pan, or, even better, a mini cupcake pan. Though the shortbread is buttery enough to not really stick to anything once cooked, it’s always a safe choice to use a non-stick pan.  Press the dough into the cupcake/tart pan, pressing up the sides as well, until slightly less than 1 cm thick. Bake according to recipe.

Filling Ingredients:

16 oz. cream cheese, room temperature

14 oz. sweetened condensed milk

3 tablespoons Lemon Juice

3 teaspoons vanilla extract

Assortment of blueberries, blackberries, raspberries, and sliced strawberries.

Instructions

1. Blend cream cheese with sweetened condensed milk.
2. Add in lemon juice and vanilla extract. Blend until completely smooth.
3. Pour into cooled tart crusts and decorate with berries of your choice. Chill until served. Enjoy!