Voluptuous Tart

Tart.

What did you think of? Be honest. While many words can have different meanings, the word tart has three really unique ones.

1. A pastry that is fruit filled without a top
2. Something with an acidic or sharp taste
3. Slang for a loose woman

I have to admit I’m a fan of all three (I hope the Ranting Wife skips reading today’s post…). I prefer to keep the picture of a voluptuous woman eating a lemon pastry in my mind. Tart. I have all my bases covered.

When I received the paper bakeware from Welcome Home Brands some of the baking cups were broad and rather flat. My only thought was to try making a cherry tart.

I had never made a tart before and would have guessed it would have been much tougher than it was.

The recipe assumed muffin sized cups so a single wafer would cover the bottom. I had to improvise. It worked.

Making the batter.

Filling the cups.

The cooking time was longer (with the bigger cups). The tarts cracked and sunk. This was fine for me as the depression held the cherries so much better.

All I am missing is the lemon and the woman!

Cherry Cream Cheese Tarts

Prep Time: 0 H 15 M | Cook Time: 0 H 20 M | Makes: 12 tarts | Difficulty: Easy

Ingredients:

• 2 (8-ounce) packages cream cheese, softened
• 1 cup sugar
• 1 teaspoon pure vanilla extract
• 2 eggs
• 12 vanilla wafers
• 1 (21-ounce) can cherry pie filling or other pie filling

Directions:

Preheat oven to 350 degrees F.

Place a paper cupcake liner in each cup of muffin pan. Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Lay a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes. Allow tarts to cool completely. Serve with cherry filling on top, or pie filling of your choice.

Source: http://www.foodnetwork.com/recipes/paula-deen/cherry-cream-cheese-tarts-aka-blueberry-recipe/index.html