Cream Cheese Tart Shells

These were great! I even tried some with a little less butter and more cream cheese and some all whole wheat. Wonderful. Filled them with pecan or raisin butter cream. So tasty. Thank you for sharing.

Shrinkage!

I followed the recipie, cooked it for the correct amount of time but something smelled and tasted very off. I was excited for this recipie reading all the wonderful views, but I am majorly disappointed with the outcome. It had a sour aftertaste, it just wasn’t my cup of tea. Some people may like the taste, but not me. I would try making this again in the future to see if maybe it was me who messed up, but based on this session, I just couldn’t eat it and the aftertaste is lingering.

The flavor was very nice, and we loved the flakiness. They came out of the muffin tin very thick and puffy, my fault since I obviously didn’t press the dough thin enough. I made it as a test run for a custard pie, and they were 90% crust. Will roll them out as thin as possible next time, and I’ll probably try baking them in ramekins instead of muffin tins. Thanks!

I added two Tablespoons of confectioners sugar since some of the reviews said it was bland. Turned out very good, I baked the shells for 20 minuets let them cool then added raspberry jam then topped with a fresh blackberry and two raspberries right from our garden. Thank you for the lovely recipe.

I am doing the keto diet and just looking at these ingredients–all purpose flour is not low carb, I would use an almond flour or coconut flour.

Stuck to the recipe and awesome as is.

I expected this recipe to be great, but I found the pastry bland and kind of soggy.

To make this low carb I subbed 1 1/4 cups of almond flour. Awesome recipe either way. Usually make several dozen to freeze and have on hand to use with any quick filling. Sugar free homemade whip cream works the best for the low carb. Add cocoa, lemon,lime, vanilla almond flavors to the whip cream for a punch

I made Baked Brie Bites with the Cream Cheese Tart Shell recipe. These tart shells worked out perfectly for my sweet & savoury bites. I filled my tarts with brie, topped with brown sugar, chopped pecans & a drizzle of honey! Oh My! Thanks for sharing Glenda!

Tastes wonderful! Followed some reviews and cut down on the butter. Might try out next time with Low-Fat cream cheese to make it less greasy as well. The only problem I had with it was that I took a long time to shape the dough to just the right tart height I wanted, but lots of dough sank to the base and reduced the height by half. Ended up with not enough space to fill the tarts because of the thick base and lower height. Wondering if anyone had the same problem?

These turned out great and even looked beautiful! I added a little confectioners sugar to the mix for a little sweetness since I was making fruit tarts. I love another reviewer’s idea of putting chicken salad in them and will be trying that!

The dough was sooooo sticky… too sticky, it was like molding cream cheese into a muffin cup. So after I squished the dough into the tins, I pricked them anyway just to be sure. Baked them for 15 minutes and POOF! I had little indented muffins. One, they shrunk WAY below the edge of the tins, they ended up with crispy, over browned edges and they were soft in the center. Sooo, the second batch, I reduced the temp 25 degrees built the dough up above the edges and essentially ended up with the same results. With that being said, they did have good flavor and they were relatively flaky. So I’m giving two stars because of flavor and texture but they don’t make adequate tart shells. I suppose I could put a dollop of something on them (not in them).

Super easy and tasty! I love anything with only three ingredients! This is a very handy recipe!

We couldn’t find the ready-made tart shells in local grocery stores that you can take home and fill with whatever filling you like, for a very fancy little dessert… so I found this little recipe and thought I would give them a shot. THEY WERE PERFECT. I am going to make these ALOT in the future, as they can be filled with either sweet or savory fillings. Heck, I may even try using the recipe (doubled) to make a full-size fruit, pumpkin, or chocolate pie — just as other reviewers have done with this recipe! It’s that versatile and THAT EASY.

This is the best tart ever, Nothing to them. I fill mine with Pumpkin and then add Cream Cheese in dthe middle and bake. Great tasting mini pumpkin cheesecake tarts.

I halved this recipe to use in two ramekins. Super easy to make and a good result. I baked them without the filling for about 25 minutes, then added the filling and baked another ten minutes. The bottoms were still a bit squidgy so I probably should have baked them 30 minutes before adding the filling.

Awesome recipe! After reading the reviews and noticing a lot of comments about the shells coming out greasy, I added an extra 1/4 cup of flour. Also, I used gluten-free flour and my husband and I couldn’t tell the difference. I will be making this again.

Amazing! These are so buttery and flakey and super easy to make. Definitely going to make it again!

ive tried this, and it was pretty good. The taste was nice and buttery, the cream cheese did do it’s job, but it was too breakable. i like a good, solid crust, and this would break when I touch it, I couldn’t fill it properly. I would recommend baking it for a little more.

These were delicious, I used them to make the Jello Patriotic Mini Tarts and it was fantastic.