Fourth Of July Fruit Tarts

• FOR THE SHELL:
• 1-1/2 cup All-purpose Flour
• 1/2 cups Confectioners Sugar
• 1 pinch Salt
• 1-1/2 stick Butter, Softened And Sliced
• FOR THE FILLING:
• 1/3 cups Cream Cheese, Softened
• 1 container Sweetened, Condensed Milk
• 1 cup Heavy Cream, Whipped Till Soft Peaks Form
• FOR THE TOPPING:
• 1 cup Strawberries And Blueberries

1. For the shell:
2. Place flour, sugar and salt in a food processor, pulse till mixed. Add butter in increments and pulse until mixture turns to a ball.
3. Refrigerate for 15-20 minutes. Preheat oven to 325u0b0F.
4. Pull off small amounts (heaped tablespoons) of dough and press into bottoms of muffin pan, working dough a little way up sides. Poke holes on the bottom of shells with fork tines.
5. Bake for 20 minutes or until shells are lightly browned and done. Take out and set to cool on a rack.
6. For the filling:
7. Using an electric mixer, combine cheese and condensed milk till smooth and uniform. Using a wooden spoon, fold in heavy cream and slowly mix to incorporate everything.
8. Spoon empty, cooled shell with a generous dollop of the filling. Use blueberries, strawberries (rinsed, and patted dry) or fruits of choice to top off the cream mixture.
9. Chill or serve immediately.

shell, allpurpose, confectioners sugar, salt, butter, filling, cream cheese, milk, heavy cream, strawberries

Taken from tastykitchen.com/recipes/desserts/fourth-of-july-fruit-tarts/ (may not work)