Cherry Cheesecake Butter Tarts

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/2 cup Margarine

• Baking & Spices

  • 2 1/4 cup All-purpose flour
  • 1 tsp Almond extract
  • 1 Cherry pie filling
  • 1/2 cup Granulated sugar
  • 1/2 cup Shortening

• Bread & Baked Goods

  • 1 box Cheesecake

• Dairy

  • 1 Milk
  • 1/2 cup Sour cream

• Other

  • tart tins

Found on eazypeazymealz.com

Description

Ingredients

• 1/2 cup shortening
• 1/2 cup margarine
• 1/2 cup granulated sugar
• 1 large egg
• 1 tsp almond extract
• 2 1/4 cup all-purpose flour
• 1 box cheesecake flavored instant pudding ( 3.75 ounces)
• 1/2 cup sour cream
• milk (according to package directions, minus 1/2 cup)
• Cherry Pie Filling (jar or canned, or sub another type of pie filling or fresh fruit)
• tart tins

Directions

• Preheat oven to 375 degrees.
• In a medium sized bowl, cream shortening, margarine, and sugar together.
• Add in the egg, and extract.
• Slowly add flour, and mix until it reaches the consistency of a cookie dough.
• Divide into 25 balls the size of a walnut
• Grease tart tins well with non-stick spray or shortening
• Using your fingers, press one ball of dough into each tin, and flatten with fingers into the bottom and up the sides of the molds.
• Place tart tins on cookie sheet
• Bake for 10 minutes at 375 degrees.
• Meanwhile, mix instant pudding according to package directions, only sub in 1/2 cup of sour cream for 1/2 cup of milk.
• Remove tarts from oven, and immediately remove from tart tins so they do not stick in them. They should slide out pretty easily.
• Let cool completely.
• Fill with the cheesecake pudding mixture and top with pie filling just before serving.
• Serve immediately.