Cream Cheese Tartlet Shells

Here is a super simple, quick, and yummy recipe for easy and versatile tartlet shells. They are a good base for many different tarts, sweet or savory. If you are using them for a slightly sweet but not decadent filling, add a little sugar to the dough. If you are using them for a savory filling, add a little salt. These tartlet shells can be filled before or after baking, depending on your filling. Keep in mind that they puff up a little during baking, so if you fill them before baking, be very modest with your amount of filling. Otherwise, you may end up with a mess on the oven floor. These are easy to make, and miniature muffin cups are the perfect size to bake them in, as long as you don't want them to deep. They are minis - so a lot of filling is not required. I am baking them today to have them ready to fill. I will display the finished product tomorrow.

Cream Cheese Tartlet Shells
3 ounces cream cheese, softened
1/2 cup unsalted butter, softened
1 cup white all-purpose flour
1-3 Tablespoons sugar, if desired
1 teaspoon salt, for savory fillings

Blend the cream cheese and the butter together until smooth. Add the flour and sugar or salt, and blend. Shape dough into a ball and press into a flattened disk. Refrigerate for at least one hour or up to 24 hours.

Preheat oven to 325◦F. Shape the dough into 24 1-inch balls, press thinly into ungreased miniature muffin cups. Bake for 20 minutes, or until lightly browned. These are very easy to remove within minutes of baking, just when cool enough to handle. Don't try to cool them in the muffin tin.