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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Lemon pie filling and cream cheese create a tempting filling for these mini tarts. Ingredients:
1/2 cup graham cracker crumbs |
2 tablespoons butter, melted |
2 tablespoons sugar |
1 (8 ounce) package cream cheese, softened |
1/2 cup sugar |
1/2 cup lemon pie filling |
1/4 cup sour cream |
1 tablespoon flour |
2 teaspoons freshly grated lemons |
1 egg |
lemon pie filling |
fresh mint leaves, if desired (optional) |
Directions:
1. Heat oven to 375. Line mini muffin pan cups with paper cup liners; set aside.
2. Combine crust ingredients in small bowl. Firmly press about 1 rounded teaspoon crust mixture into bottom of each paper liner.
3. Combine all filling ingredients except egg in large bowl; beat at medium speed, scraping bowl often, until creamy. Add egg; continue beating until well mixed.
4. Spoon about 1 rounded tablespoon lemon mixture over crust mixture in each cup. Swirl tops with spoon. Bake for 15 to 17 minutes or until puffed and set. Allow to cool 1 hour at room temperature. Refrigerate at least 2 hours or until serving time.
5. Just before serving, garnish with dollop of pie filling and fresh mint leaves, if desired.
6. Store in container with tight-fitting lid in refrigerator for up to 4 days.
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