Cream Cheese Tart Shells Recipe -
Cream Cheese Tart Shells Recipe
  • READY IN 2 hr

Cream Cheese Tart Shells

Recipe by  

"Cream cheese adds a deliciously rich flavor to these tart shells."

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Ingredients Edit and Save

Original recipe makes 24 tart shells Change Servings
  • PREP

    40 mins
  • COOK

    20 mins

    2 hrs


  1. Blend cream cheese and butter or margarine. Stir in flour just until blended. Chill about 1 hour. This can be made ahead and chilled for up to 24 hours.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Shape dough into 24 one-inch balls and press into ungreased 1 1/2 inch muffin cups (mini-muffin size) to make a shallow shell. Fill with your favorite filling and bake for 20 minutes, or until the crust is light brown.
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Reviews More Reviews

Most Helpful Positive Review
Aug 05, 2007

I followed the recipe and added the fruit prior to baking and found that the crust stayed soggy. So I baked the shells without the filling for the 20 minutes, added the filling and baked an additional 3 minutes. The crust was crispier and did not have the under-cooked dough flavor as before. I would make this again.

Most Helpful Critical Review
Mar 18, 2006

The recipe didn't work for me, they were very easy to make but quite greasy and tasteless

Jan 20, 2006

I used this recipe for a pumpkin pie crust and could not believe how easy and good it was....this is only my 2nd time making a pie has always intimidated me but have wanted to find a recipe with out hydroginated oils in it( bad for you).I know butter and cream cheese are not really good for us but much better than taking in that hydrogenated stuff...This crust was unbelievably easy and flakey better than any other crust I have had. I did prebake the crust about 15-20 just till golden then added the filling and cooked another 45min and the crust did not burn like other pie crusts have for me in the past...I really can not say enough good things about this recipe....Thankyou!

Mar 17, 2007

Quick, easy tender and flakey! I doubled the recipe, sort of (8 oz cream cheese, 3/4 c marg and 2 1/2 cups flour) and it made enough to use filling for 1 blueberry pie. Also, I rolled and cut using a 2 1/4" cutter as I found those results more satisfactory (more filling, less dough and more "even" finished product!) I will use again and again!

Jul 13, 2005

Wonderful! I baked the tart shells for about 15 minutes..your oven will vary..and cooled. Once they were cooled, I filled each one with homeade chicken salad and served at a Bridal Luncheon. The bride now wants these added to her wedding reception. Thanks Glenda for such an easy and versatile recipe!

May 01, 2006

Oh my these were unbelievable. I needed to make mini quiches and I didn't want to risk using my own regular quiche crust recipe and have it not work out in the mini form so I found this - it worked out really well and was much more delicious. It tastes how I would imagine catered mini quiche crusts would taste. I used a regular muffin tin and it made a dozen for me. Sure it isn't very healthy but hey if you don't eat all of them then you're good to go!

Jan 15, 2004

I made these shells in a mini-muffin tin with the Mini Caramel Cookie Tarts filling (also found in and they were DEVOURED! The shells are incredibly flaky, tasty and how much easier could they be?? I'd give it 10 stars if I could.

Jun 18, 2005

Okay, these really are amazing! This recipe seems almost too simple to work, but it does and the pastry comes out flaky and crispy (if a bit greasy). I used both mini-muffin tins and regular size and both were great. I found it took about 15-25 minutes to bake the unfilled shells.


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  • Calories
  • 65 kcal
  • 3%
  • Carbohydrates
  • 4.1 g
  • 1%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 5.1 g
  • 8%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 0.8 g
  • 2%
  • Sodium
  • 38 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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