Kat's Cheesecake Tarts
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"If you like cheesecake, you'll love these great homemade cheesecake tarts! They're easy to make and very tasty. Great for parties, or just as a treat for the kids or anyone!"
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Ingredients1 h servings 836 cals
Original recipe yields 12 servings (12 tarts)
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk 5 cups flour, 1 tablespoon brown sugar, baking powder, and salt in a large bowl. Cut lard into flour mixture until mixture resembles coarse crumbs. Whisk cold water, 1 egg, and vinegar together in a separate bowl. Make a well in the center of flour-lard mixture. Pour egg mixture into well and mix until dough forms.
- Divide dough into fourths; wrap 3/4 of the dough in plastic wrap. Form the remaining 1/4 of the dough into 12 balls and flatten each ball into a disc. Press each disc into the bottom and up the sides of a muffin cup.
- Beat cream cheese and white sugar together in a bowl until smooth. Add 1/3 cup melted margarine, milk, 2 eggs, and vanilla extract to cream cheese mixture; beat until smooth. Pour cream cheese mixture into prepared muffin cups.
- Mix 1/2 cup flour, 1/2 cup brown sugar, and 1/4 cup melted margarine together in a bowl with a fork until crumbly, adding more flour and brown sugar as necessary until crumb topping has desired consistency. Sprinkle topping over each muffin cup.
- Bake in preheated oven until filling is set, 12 to 15 minutes.
- Cook's Note:
- The pastry makes enough for 4 double-crust pies or for 48 tart shells. It can be kept frozen for up to three months, or refrigerated for two weeks.
- The nutrition data for this recipe includes the full amount of the crust ingredients. The actual amount of crust consumed will vary.
Per Serving: 836 calories; 61.5 g fat; 59.6 g carbohydrates; 10.6 g protein; 124 mg cholesterol; 461 mg sodium. Full nutrition