Tuesday, May 5, 2009
Blueberry Cream Cheese Tarts
This recipe comes with a warning - you eat these at your own risk....They are highly addictive! My husband ate 5 last night and that was right AFTER dinner. He kept coming over with one each time he would have one and give me bites. I couldn't stop either. Really, they are that good. Paula Deen has prevailed once again! I'm telling you that woman has never let me down yet! The only thing odd about these is that while they are baking they look beautiful, all puffy and rounded over, but about 5 minutes after you take them out from the oven, the middle sinks! I don't know why or perhaps that is supposed to happen? Who knows. It doesn't matter since you add filling to the middle anyhow. I'm sure any filling would be fine but they really are good with the blueberry. I would imagine you can also use fresh berries if you would like with some whipped cream on top!
Is it raining by any of you? Oh has it been raining here. Days of it. We are expecting a bit of a break today but then it will start again tonight. Rain depresses me. I've had enough. We need some sunshine already. Hard to believe the pools here will start opening in only a few weeks. I'm ready for summer!!
2 (8 ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon pure vanilla extract
12 vanilla wafers
1 (21 ounce) can blueberry filling, or other pie filling
Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a muffin pan.
Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, 1 at at time, beating well after each addition. Place vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes. Allow tarts to cool completely. Serve with blueberry filling on top, or pie filling of your choice.