These
tarts are very rich, and absolutely delicious, so perfect for party appetizers
or finger foods. The pastry itself is made with cream cheese, making them rich
but not sweet, thus perfect for a savory filling but wouldn’t work so well for
a dessert tart.
Next
time I’ll give you the recipe I use for the perfect filling to create the mushroom
treats
Cream Cheese Pastry for Savory Tarts:
Ingredients:
2
Cups all purpose flour
½
tx[p salt
1
cup cold butter, diced
1
cup cold cream cheese, diced
Directions:
Prepare
18 small tarts or muffin tins. I used
cupcake papers tucked into muffin tins.
Place
flour and salt in food processor. Add butter and cream cheese and combine until
blended.
Remove
from processor and form into ball. Cover ball with waxed paper and chill in
fridge for a minimum of 30 minutes prior to slicing and filling.
This
pastry doesn’t need to be rolled out as you should do with most pie pastries. it
works fine by breaking off a ball of about 1 inch and patting directly into the
prepared containers. However, I like to give some sharpness to the edges so I cut
the circle using a floured glass.
Now available: MURDER IN A TEACUP, the Second Tea by the Sea mystery from Kensington
