Coffee-Egg Tarts

• 1-1/2 cups flour
• 1/2 cup cold butter, cut into 1/2-inch cubes
• 1/2 cup Philadelphia Cream Cheese Product
• 3/4 cup whole milk
• 1/2 cup sugar, divided
• 2 Tbsp. Maxwell House Instant Coffee Original Roast
• 3 eggs, beaten

1. Use pulsing action to process flour, butter and cream cheese product in food processor until mixture forms ball.
2. Roll into 12-inch log on lightly floured surface; wrap tightly with plastic wrap.
3. Refrigerate 1 hour or until chilled.
4. Meanwhile, bring milk almost to boil in medium saucepan; remove from heat.
5. Add 1/4 cup sugar and coffee; stir until completely dissolved.
6. Whisk eggs and remaining sugar until well blended.
7. Gradually add milk mixture, whisking until sugar is dissolved.
8. Pour through fine-mesh strainer; cool.
9. Heat oven to 350 degrees F. Cut dough into 12 pieces.
10. Roll each piece into ball; flatten slightly.
11. Place in 12 muffin pan cups sprayed with cooking spray.
12. Press onto bottom and almost to top of each cup.
13. Place on foil-covered baking sheet; fill with egg mixture.
14. Bake 30 to 35 min.
15. or until centres are almost set.
16. Cool in pans 15 min.
17. Transfer to wire racks; cool completely.

flour, cold butter, philadelphia cream cheese, milk, sugar, maxwell, eggs

Taken from www.kraftrecipes.com/recipes/coffee-egg-tarts-130011.aspx (may not work)