Mini Cherry Tarts

This, our very first recipe, comes from "The Pampered Chef". I love this little tart. I can eat a whole bunch and nobody can keep track of how many I've already had. The trick is to make ALOT of them so everyone else loses count, and if 10 disappear from the plate, it won't be noticed.

You can fill them with canned pie filling, pudding or anything else that doesn't need it's own baking time (the tart shells bake separately, before you fill them). Top them with whipped cream and you're in heaven....sweet heaven.

The original recipe is actually for Pecan Tassies. I do not like eating, nor do I like shelling, pecans (Growing up we used to have a pecan tree and guess who's job it was to shell them! That's right! mine!!! Ugh.)

You are certainly welcome to go through all the trouble you want with the pecans. Here is the link even. Knock yourself out. However, I will continue using my beloved cherry pie filling. Maybe even a cheesecake flavored pudding, instead. Much prettier than a pecan pie, which looks like chopped up bark in a pie tin.

But I'm not judging!

Tart Shells
1/2	cup butter or margarine, softened
3	ounces cream cheese, softened
	1 cup all-purpose flour Preheat oven to 350°F. For tart shells, beat butter and cream cheese in Classic Batter Bowl until well blended. Add flour; mix until a soft dough forms. Using Small Scoop, shape dough into 1-inch balls. Place balls of dough into ungreased cups of Deluxe Mini-Muffin Pan. Dip Mini-Tart Shaper in flour; press into dough with even pressure until dough rises slightly above rim of pan.  Bake 20-25 minutes or until light golden brown. Remove from oven; cool in pan 3 minutes. Remove from pan to Stackable Cooling Rack; cool completely. For sure you can use all those fancy Pampered chef gadgets. I actually do own the mini muffin tins and the mini tart shaper, but you could use your thumb to press the dough into the well. Don't forget the whipped cream on top. Super yummy!!! Enjoy!