Razzy Jazzy Tartlettes

From Taste of Home
serves 36

Ingredients:
1 c butter, softened
2 packages (3 oz each) cream cheese, softened
2 c all-purpose flour
1/2 t salt
1-1/2 c fresh blueberries
2/3 c blueberry preserves
1-1/2 c fresh raspberries
2/3 c seedless raspberry jam

Directions:

In a large bowl, beat butter and cream cheese until smooth. Combine the flour and salt; gradually add to creamed mixture. Drop by scant tablespoonfuls into 36 greased miniature muffin cups. With well-floured hands, press dough onto bottoms and up sides of cups.

Bake tarts at 325° for 20-25 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks to cool completely.

In a small bowl, combine blueberries and blueberry preserves; spoon into half of the tarts. In another bowl, combine raspberries and raspberry jam; spoon into remaining tarts. Enjoy

Berry Tartlettes

From food.com

Makes 24 tarts

Ingredients:
For Tart filling:
4 eggs
1 c sugar
1 1/4 c milk
4 T cornstarch
3 1/4 T butter
1 pinch salt
1 1/2 t vanilla
1/4 cup vanilla soymilk or sweetened almond milk
3 -5 T orange zest
2 T confectioners' sugar

Crust:
2 c flour
1 c finely ground cornmeal
1/2 t salt
1 1/2 c unsalted butter, softened at room temperature
2 c confectioners' sugar
1 -2 T lemon juice
1 1/2-2 t vanilla
1 3/4 T cornstarch

Fruit:
1 (8 ounce) bag berries, medley (raspberries, strawberries, blueberries, blackberries) or 1 (8 ounce) bag fresh berries

Directions:
1. Making the filling; warm to a simmer the plain milk in the microwave or in a small saucepan/ Be sure it doesn't boil.

2. Beat the eggs into the milk and gradually add the sugars and cornstarch. Beat in the soymilk/ almond milk, vanilla extract, and salt. Stir in the butter. Continue stirring until it reaches desired thickness (about the thickness of a mousse) and remove from heat.

3. Add the orange zest and set aside to cool. Refrigerate until needed.

4. Making the crust;Position a rack in the middle of the oven and heat the oven to 325 F.

5. Set a muffin tin with muffin liners and set aside. In a medium bowl, whisk the flour, cornmeal, vanilla extract and salt to blend. Gradually add the remaining ingredients using a rubber spatula or spoon (I would recommend dipping the tool of choice in flour before proceeding, as it will stick).

6. The dough will become sticky and resemble that of a sugar cookie dough.

7. Continue stirring with your weapon of choice (be it a spatula or spoon) until all of the flour and or flour-like substances are well combined and can form a dough ball.

8. Line each of the muffin cups with the dough (much like you would a pie, so be sure to leave enough room for the tart filling). Fill the crust-lined muffin cups with pennies or pie weights to maintain a good shape (be sure to have some wax paper or parchment paper in between your pie weights/pennies and your crust

9. Bake at 325 for approximately 15-20 minutes until the edges are golden brown and puffed. Let cool.

10. Once the shells are cool; fill with the pre-made refridgerated tart filling and top with berries.