Cherry Cheesecake Butter Tarts
A butter tart shells, filled with a cheesecake pudding, and topped with cherry pie filling. These Cherry Cheesecake Tarts are a classic holiday dessert that are both impressive and easy to make.
Servings: 25
Calories: 137kcal
Ingredients
Tart Shells
- 1/2 cup shortening
- 1/2 cup margarine
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp almond extract
- 2 1/4 cup all-purpose flour
Cheesecake Filling
- 1 box cheesecake flavored instant pudding 3.75 ounces
- 1/2 cup sour cream
- milk according to package directions, minus 1/2 cup
- Cherry Pie Filling jar or canned, or sub another type of pie filling or fresh fruit
Other
- tart tins
Instructions
- Preheat oven to 375 degrees.
- In a medium sized bowl, cream shortening, margarine, and sugar together.
- Add in the egg, and extract.
- Slowly add flour, and mix until it reaches the consistency of a cookie dough.
- Divide into 25 balls the size of a walnut
- Grease tart tins well with non-stick spray or shortening
- Using your fingers, press one ball of dough into each tin, and flatten with fingers into the bottom and up the sides of the molds.
- Place tart tins on cookie sheet
- Bake for 10 minutes at 375 degrees.
- Meanwhile, mix instant pudding according to package directions, only sub in 1/2 cup of sour cream for 1/2 cup of milk.
- Remove tarts from oven, and immediately remove from tart tins so they do not stick in them. They should slide out pretty easily.
- Let cool completely.
- Fill with the cheesecake pudding mixture and top with pie filling just before serving.
- Serve immediately.
Nutrition
Calories: 137kcal | Carbohydrates: 12g | Protein: 1g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 49mg | Potassium: 22mg | Sugar: 4g | Vitamin A: 200IU | Vitamin C: 0.1mg | Calcium: 9mg | Iron: 0.6mg