Follow these steps for perfect results
cream cheese
softened
sweetened condensed milk
lemon juice
vanilla extract
mini fillo shells
blueberry preserves
Beat cream cheese in a large bowl until fluffy.
Gradually beat in sweetened condensed milk until smooth.
Stir in lemon juice and vanilla until blended.
Spoon about 2 teaspoons of the filling into each mini fillo shell.
Refrigerate for 2 hours or until firm.
Make a slight indentation in the filling using the back of a small round measuring spoon.
Fill with 1/2 teaspoon of preserves.
Refrigerate until ready to serve.
Optional: Top with fresh fruit such as strawberries, blueberries, bananas, raspberries, cherries, kiwi, grapes, or pineapple and garnish with mint leaves.
Optional: Place 2 tablespoons of hot fudge topping into corner of resealable plastic bag. Cut small corner off bag. Squeeze to drizzle over top of mini tarts.
Optional: Use different flavors of preserves or orange marmalade to create a colorful assortment and garnish with mint leaves.
Optional: Top with various decorator sprinkles or chocolate curls.
Optional: Melt 1 cup semi-sweet chocolate chips. Stir into filling until blended. Fill mini shells. Sprinkle with mini chocolate chips.
Optional: Stir 1 cup peanut butter into filling until smooth and blended. Fill mini shells. Top with foil-wrapped milk chocolate pieces.
Expert advice for the best results
Ensure cream cheese is fully softened for a smooth filling.
Adjust the amount of lemon juice to your taste.
Experiment with different fruit preserves.
Everything you need to know before you start
10 minutes
Can be made a day in advance
Arrange tarts on a tiered serving platter.
Serve chilled.
Garnish with fresh mint.
Sweet and bubbly, complements the dessert's sweetness.
Discover the story behind this recipe
Common dessert for parties and gatherings.
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