Some mini desserts...

Ever have frozen tarts in the back of the fridge and not sure what to do with them? Here are some great tart recipes that can be made as pies but since we're portion conscious, we find the mini tarts really help us to stick to our meal plan.

Butterscotch Cheesecake Nibbles

Ingredients
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6 frozen tart shells
1/2 cup Butterscotch morsels
1/2 pkg (4 oz.) cream cheese at room temperature
1/3 cup granulated sugar
1 tablespoon all-purpose flour
1 large egg
1 teaspoon vanilla extract

Directions

Preheat oven to 375° F.

Place tart shells on a cookie sheet with 5-6 morsels in each tart. Bake for approximately 12 minutes or until shell is golden.

Beat cream cheese, sugar and flour in large mixer bowl until creamy. Add egg and vanilla extract; beat well. Spoon heaping tablespoon of cream cheese mixture into each tart shell.

Remove from oven and lower heat to 350° F

Bake for 15 to 17 minutes or until just set and not browned. Remove from oven to wire rack. While still warm, top cheesecakes with remaining morsels. Morsels will soften but will retain shape. Cool completely. Refrigerate.

Fresh Fruit Tarts

Ingredients

6 frozen tart shells

Filling:
1/2 pkg (4 oz.) cream cheese at room temperature
1/3 cup granulated sugar
1 teaspoon vanilla extract
Strawberries or fruit in season

Glaze:
¼ cup water
¼ cup orange juice
¼ cup sugar
¾ tbsp cornstarch
Dash of salt

Directions

Preheat oven to 375° F.

Place tart shells on a cookie sheet. Bake for approximately 12-15 minutes or until shell is golden. Cool.

Beat cream cheese, sugar and vanilla in large mixer bowl until creamy. Spread over tart shells and place strawberries on cream cheese mixture.

Combine glaze ingredients in a small saucepan. Cook until bubbly and glaze thickens. Spoon over filled tarts. Garnish tarts with a tsp of Cool Whip when serving.

Enjoy!