Jewelled Philly Tartlets

• 12 sweet pastry tart cases
• 125g block PHILADELPHIA Cream Cheese, softened
• 1/3 cup ETA* Lemon Spread
• 1 cup dried mixed fruits, chopped (ginger, pineapple, cherries, apricots)
• 1 tablespoon cointreau or brandy

1. Blind bake tart cases as per instructions on the packet and allow to cool.
2. Beat Philly* and lemon spread together until smooth and fluffy.
3. Spoon evenly into tart cases.
4. Combine the glace fruit and liqueur and spoon evenly over the lemon filling.
5. Refrigerate until filling is firm.

sweet pastry, cream cheese, mixed fruits, brandy

Taken from www.kraftrecipes.com/recipes/jewelled-philly-tartlets-102990.aspx (may not work)