Pistachio Cream Cheese Tartlets

• Crust
• 1 cup butter, softened
• 8 ounces cream cheese, softened
• 2 cups all-purpose flour
• Filling
• 4 ounces cream cheese, softened
• 1 (3 ounce) package instant pistachio pudding mix
• 1 3/4 cups cold milk
• 2 tablespoons granulated sugar
• 1/4 cup pistachio nut, chopped medium-fine

1. For Crust: In a mixing bowl, combine butter, 8 oz cream cheese and flour; mix well.
2. Shape into 48 balls of aobut 1 inch each.
3. Press onto bottom and up sides of ungreased mini-muffin cups.
4. Bake at 400 degrees for 12-15 minutes or until lightly browned. Cool for 5 minutes. Carefully remove from pans to a wire rack to cool completely.
5. For Filling: Combine 4 oz cream cheese, sugar and milk with pistachio pudding mix in a mixing bowl; beat on low speed until thoroughly mixed and smooth, at least 2 minutes.
6. Cover and refrigerate for 5 minutes.
7. Spoon into tart shells; sprinkle with pistachios and serve.
8. Refrigerate any leftovers.

crust, butter, cream cheese, flour, filling, cream cheese, cold milk, sugar, pistachio nut

Taken from www.food.com/recipe/pistachio-cream-cheese-tartlets-279673 (may not work)