Prep Time: 1 hour
Chilling Time: 2 hours
Yield: 60 mini tarts
1 8-ounce package cream cheese, softened
1 14-ounce can Eagle Brand Sweetened Condensed Milk
1/3 cup lemon juice
1 teaspoon vanilla extract
4 1.9-ounce boxes mini phyllo shells
2/3 cup Smucker's ® Blueberry Preserves
1.BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened con≠densed milk until smooth. Stir in lemon juice and vanilla until blended. Spoon about 2 teaspoons into each mini shell. Refrigerate 2 hours or until firm.
2.MAKE a slight indentation in the filling using the back of small round measuring spoon. Fill with 1/2 teaspoon preserves. Refrig≠erate until ready to serve.
Fresh Fruit: Top mini tarts with fresh fruit such as strawberries, blueberries, bananas, raspberries, cherries, kiwi, grapes or pine≠apple. Garnish with mint leaves.
Hot Fudge: Place 2 tablespoons hot fudge topping into corner of resealable plastic bag. Cut small corner off bag. Squeeze to drizzle over top of mini tarts.
Preserves: Use different flavors of preserves or orange marmalade to create a colorful assortment. Garnish with mint leaves.
Fact BoxMake It Mini: Mini desserts are perfect for summer parties - small, bite-sized treats are easy to handle and let guests enjoy something sweet without feeling like they're overindulging. Try different variations of Creamy Mini Tarts using chocolate, peanut butter or your favorite fruit to satisfy everyone's taste. Also try making mini-size Raspberry Mocha Mousse Parfaits by layering the ingredients in small juice glasses.