Skip to main content New this month
Get the Allrecipes magazine

Cream Cheese Tart Shells

Rated as 4.49 out of 5 Stars

"Cream cheese adds a deliciously rich flavor to these tart shells."
Added to shopping list. Go to shopping list.

Ingredients

2 h servings 65 cals
Original recipe yields 24 servings (24 tart shells)

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Blend cream cheese and butter or margarine. Stir in flour just until blended. Chill about 1 hour. This can be made ahead and chilled for up to 24 hours.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Shape dough into 24 one-inch balls and press into ungreased 1 1/2 inch muffin cups (mini-muffin size) to make a shallow shell. Fill with your favorite filling and bake for 20 minutes, or until the crust is light brown.

Nutrition Facts


Per Serving: 65 calories; 5.1 g fat; 4.1 g carbohydrates; 0.8 g protein; 14 mg cholesterol; 38 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 129
  1. 162 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I followed the recipe and added the fruit prior to baking and found that the crust stayed soggy. So I baked the shells without the filling for the 20 minutes, added the filling and baked an add...

Most helpful critical review

The recipe didn't work for me, they were very easy to make but quite greasy and tasteless

Most helpful
Most positive
Least positive
Newest

I followed the recipe and added the fruit prior to baking and found that the crust stayed soggy. So I baked the shells without the filling for the 20 minutes, added the filling and baked an add...

I used this recipe for a pumpkin pie crust and could not believe how easy and good it was....this is only my 2nd time making a pie crust...it has always intimidated me but have wanted to find a ...

Quick, easy tender and flakey! I doubled the recipe, sort of (8 oz cream cheese, 3/4 c marg and 2 1/2 cups flour) and it made enough to use filling for 1 blueberry pie. Also, I rolled and cut ...

Wonderful! I baked the tart shells for about 15 minutes..your oven will vary..and cooled. Once they were cooled, I filled each one with homeade chicken salad and served at a Bridal Luncheon. ...

Oh my these were unbelievable. I needed to make mini quiches and I didn't want to risk using my own regular quiche crust recipe and have it not work out in the mini form so I found this - it wor...

I made these shells in a mini-muffin tin with the Mini Caramel Cookie Tarts filling (also found in AllRecipes.com) and they were DEVOURED! The shells are incredibly flaky, tasty and how much eas...

Okay, these really are amazing! This recipe seems almost too simple to work, but it does and the pastry comes out flaky and crispy (if a bit greasy). I used both mini-muffin tins and regular s...

Nice, forgiving pie dough. I found the full fat cream cheese created too greasy a tart so I used a lower fat cream cheese.(But never non-fat creese cheese which is awful,I think)They make wonder...

This is the only recipe I'll use now for tart shells. I've even used it for a full pie, and it turned out excellent. I cannot say enough good things about this recipe. It is incredibly simple an...