Mini Cheesecake Red, White & Blueberry Tartlettes

It's come to my attention that I have been neglecting my faithful followers and friends by not posting for a while. I feel pretty bad about this, so I decided to do something about it.

This week, we had a potluck at work and a BBQ/Pool party to go to on the 4th, so I took it upon myself to make desserts, like usual. They were both a hit, so I am sure you won't mind me sharing these recipes with you! In that spirit, here is the recipe for:

Mini Cheesecake Red, White & Blueberry Tartlettes

These are cute as punch and easy as...well...pie! You can make the little shells the day before and keep them covered, then make the filling the day of the event.

Tart Shells

Preheat oven to 375 degrees. Open 2 cans of Pillsbury Crescent Sheets and unroll, one at a time, onto a surface covered with waxed or parchment paper. Using a rolling pin, roll out each can of pastry to approximately 9"x12". I used a pizza cutter to cut the rectangles in 4 pieces lengthwise and 6 down (24 little more-or-less squares). Stretch slightly to thin/shape and place in an ungreased mini muffin tin. Let the "points" poke up and don't press down too firmly (it makes removal easier). Bake for approximately 7-8 minutes, until slightly golden brown (you don't want to dry them out too much).

Filling

Soften 1 brick of Philadelphia Cream Cheese in a bowl (I put mine in the microwave at 80 percent for about 80 seconds since we have a low-voltage microwave). Add 1/4 c white sugar, 1-2 tsp lemon juice and 1-2 tbsp skim milk. You can add a bit of lemon zest if you like. Whip on low with a mixer until blended, then fold in 3/4 cup of Cool Whip until mixed. Place cream cheese mixture in each cooled tartlette using a small spoon (my method) or pipe into the tart with a pastry bag (or a Ziploc bag with one pointed end cut off). Top with a blackberry or raspberry and a few blueberries. I used frozen mixed berries, thawing the bag of fruit in the fridge overnight before using.

Notes:
The tart shells keep well at room temperature for a couple of days if totally covered with a towel or waxed paper (I used a towel and folded it around the baking sheet I stored them on). The mixture keeps well in the fridge until the next day if you want to fill one recipe of tart shells one day and the other the next. You may just want to add an extra 1/4 to 1/2 c of Cool Whip to soften it slightly.

Verdict: The perfect mixture of sweet, chewy and tart. It was very popular at the Potluck.

Strawberry Cheesecake Tartlets

Strawberry Cheesecake Tartlets
Our friends at BHG have a sweet little tartlet just right for Mom on Mother's Day. This delicious treat was originally slated for Christmas, but there's no reason why Mom doesn't deserve a bite-sized bit of cheesecake any time of year.

From Better Homes & Gardens

Ingredients

• 1 cup all-purpose flour
• 1/4 cup sugar
• 1/4 cup ground toasted almonds
• 1/4 cup butter
• 1 egg yolk, lightly beaten
• 2 - 3 tablespoons water
• 1 4-serving-size package cheesecake instant pudding and pie filling mix
• 1 cup evaporated milk 
• 2 teaspoons vanilla
• 1/2 teaspoon almond extract
• 1/3 cup strawberry preserves
• Sliced strawberries and/or toasted sliced almonds 

Directions              

1.               In a medium bowl, stir together flour, sugar, and ground almonds. Using a pastry blender, cut in butter until pieces are pea-size. In a small bowl, combine egg yolk and 2 tablespoons of the water. Gradually stir the egg mixture into the flour mixture until combined. If necessary, add enough of the additional water to make a dough that starts to cling. Gently knead just until smooth; form dough into a ball. If necessary, cover and chill about 1 hour or until dough is easy to handle.
2. Preheat oven to 350 degrees F. Divide dough into 24 pieces. Shape pieces into balls. Press dough evenly into the bottoms and up the sides of 24 un-greased 1 3/4-inch muffin cups. Bake in the preheated oven about 15 minutes or until lightly browned. Cool completely in pan on a wire rack.
3. For filling: In a medium bowl, combine pudding mix, evaporated milk, vanilla, and almond extract. Beat with an electric mixer on medium speed about 2 minutes or until smooth
4.               Spoon 2 teaspoons of the filling into each cookie. Cover and chill for 2 to 24 hours.
5. Before serving, top each cookie with about 1/2 teaspoon of the preserves and a strawberry slice and/or a few sliced almonds. Makes 24 cookies.

Hint from the BHG test kitchen


Storage: To Store, layer filled cookies between waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 1 month. To serve, thaw cookies if frozen. Top with preserves and, if desired, decorate as directed in step 5.