Post by meemo on May 20, 2010 9:39:54 GMT -5
You cant overwork it. Comes out perfect every time. My mother and I made tiny tart shells for wedding showers and receptions. We used this because it doesnt matter how much you gether it up and roll it out it stays nice and tender.
Cream Cheese Pie crust
1 stick of butter softened
3 oz cream cheese softened
1 cup plain flour
pinch of salt
Cream the butter and cream cheese together with a mixer. On low add the flour and salt. When it comes together press it into a ball with your hands and let it chill for a bit. It works even if you dont chill it. We rarely had time to do that.
To make the tart shells. Turn a muffin pan upside down. If you want the tiny shells use the mini muffin pans. Cut a circle of dough. Place it on the bottom of the muffin cup and pinch four sides. A tomato paste can with both ends cut out fits the mini pan. Bake at 350 until light golden brown. Watch it because they scorch easy. Let them cool and fill just before using. The shells can be made a couple of days ahead. Just store them in an airtight container.
We cheated on the filling but it was so good. One was the Jello Cheesecake mix. We put a cherry from a can of cherry pie filling on top of that. The chocolate was the Jello Chocolate Mousse mix. That was topped with whipped cream and a tiny pince of cocoa. The other was lemon icebox filling with nothing on top.
Cream Cheese Pie crust
1 stick of butter softened
3 oz cream cheese softened
1 cup plain flour
pinch of salt
Cream the butter and cream cheese together with a mixer. On low add the flour and salt. When it comes together press it into a ball with your hands and let it chill for a bit. It works even if you dont chill it. We rarely had time to do that.
To make the tart shells. Turn a muffin pan upside down. If you want the tiny shells use the mini muffin pans. Cut a circle of dough. Place it on the bottom of the muffin cup and pinch four sides. A tomato paste can with both ends cut out fits the mini pan. Bake at 350 until light golden brown. Watch it because they scorch easy. Let them cool and fill just before using. The shells can be made a couple of days ahead. Just store them in an airtight container.
We cheated on the filling but it was so good. One was the Jello Cheesecake mix. We put a cherry from a can of cherry pie filling on top of that. The chocolate was the Jello Chocolate Mousse mix. That was topped with whipped cream and a tiny pince of cocoa. The other was lemon icebox filling with nothing on top.
