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Tarts
Vegetables. |
STRAWBERRY SHORTCAKE TARTS
TART SHELLS:
1 cup butter (not margarine)
1/2 cup icing sugar
1/2 cup flour
1 tbsp cornstarch
Cream butter & icing sugar together. Blend flour &
cornstarch & add gradually to the creamed mixture. Roll
gently & cut with large fancy scalloped edged cookie cutter or
just make rounds. Put the rounds in ungreased muffin tins.
Prick the bottoms with a fork.
Bake in a preheated 300 to 325 degree F. oven for about 20
minutes. Prick bottoms again if they appear to be puffing up.
Cool before adding the filling.
FILLING FOR TARTS:
1 (8 oz) pkg cream cheese
1 can Eagle Brand Condensed Milk
1/3 cup lemon juice
1 tsp vanilla
Beat cream cheese with a mix master until light & fluffy.
Gradually add the Eagle Brand Milk and beat till smooth. Add
the lemon juice & vanilla & beat again till blended.
Pour into the prepared shortcake tart shells. Chill for at
least 3 hours.
Top with slices of fresh sliced strawberries. ( or Blueberry or
cherry pie filling)
PRIZE BUTTER TARTS
(These are delicious & do not run over
the shell)
1 cup butter
3 cups brown sugar
3 eggs, beaten
6 tsp canned evaporated milk or cream
1 & 1/2 cups raisins
3/4 cup walnuts
2 tsp vanilla
Mix all ingredients together and spoon into tart tins lined with
pie pastry (fill about 3/4 full).
Bake in preheated 450 degree oven for 3 to 4 minutes, then turn
the heat down to 350 degrees and bake until crust is delicately
browned. (Makes 48 tarts)
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