Cherry Pie Tartlets
1/2 cup heavy whipping cream
8 ounces reduced fat cream cheese, softened to room temperature
juice of 1 lemon
1/4 cup powdered sugar
2 cups cherry pie filling, preferably homemade, but canned can be used also (click here for my recipe)
48 mini shortbread tartlet shells
48 cherries with stems (not maraschino cherries) or blueberries (for a red, white and blue theme)
Pour the cream into a bowl. Using a handheld electric mixer, whip the cream until soft-to-firm peaks form. Set bowl in the refrigerator.
In another bowl, beat the cream cheese for one minute until smooth. Add the lemon juice and powdered sugar and beat for two minutes until smooth and creamy. Gently fold in the whipped cream; mixture should be thick enough to hold its shape.
Snip the corner off a gallon-sized zip lock bag (or use a pastry piping bag), and fit a star tip into the corner. Scoop cream cheese mixture into the bag. Set aside.
Spoon about 1 1/2 teaspoons of the cherry pie filling into the tartlet shells. Pipe the cream cheese mixture onto the filling. Top each with a cherry or blueberry. Refrigerate until ready to serve.
Yields 48 tartlets.
Recipe from Curly Girl Kitchen