Saturday, August 20, 2011

Cream Cheese Tart with Cherries

The other morning I happened to see a little bit of Paula Deen on Rachael Ray.  She made these cream cheese tarts that looked delicious and easy.  She originally made this with raspberry preserve, but I decided to use cherry pie filling.  I would highly recommend this recipe, even though  I thought they turned out a tiny bit too sweet.  Mark loved them.  Next time I might consider adding 3/4 cup sugar rather than 1 cup.  But in any case, I definitely would make them again.  This recipe makes 12 tarts.

Cream Cheese Tart with Cherry Topping

12 vanilla wafers
2 eggs
1 tsp pure vanilla extract
1 cup sugar
2  8-ounce packages cream cheese, softened
1 small can of cherry pie filling

Preheat oven to 350 degrees.  Place a paper cupcake liner in each cup of muffin pan.  Beat cream cheese with a handheld electric mixer until fluffy.  Add sugar and vanilla, beating well.  Add eggs, one at a time, beating well after each addition.  Lay a vanilla wafer, flat side down, in each muffin cup.  Spoon cream cheese mixture over wafers.  Bake for 20 minutes.  (I had to cook it for about 23 minutes).  Allow tarts to cool completely.  Serve with cherry pie filling on top, or pie filling of your choice. 
Cream Cheese Mixture Ready To Go In the Oven
Cream Cheese Tart with Cherry Topping

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