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Cheese Tartlets

Yield 4 dozen tarts


  • 2 cups graham cracker crumbs
  • 1/2 cup butter or margarine, melted
  • 2 tablespoons sugar
  • 2 (3-ounce) packages cream cheese, softened
  • 1/4 cup sugar
  • 1 egg, separated
  • 1/4 teaspoon vanilla extract
  • 1/4 cup commercial sour cream
  • 1 tablespoon sugar
  • 1/4 teaspoon vanilla extract

How to Make It

  1. Combine cracker crumbs, butter, and 2 tablespoons sugar; mix well. Fill each of 48 miniature 1 3/4-inch muffin tins with 1 1/2 teaspoons crumb mixture. Press mixture firmly into bottom and sides of muffin tins.

  2. Combine cream cheese and 1/4 cup sugar in a medium mixing bowl; beat well. Add egg yolk and 1/4 teaspoon vanilla, beating until well blended. Beat egg white (at room temperature) until stiff peaks form. Fold into cheese mixture. Spoon 1 teaspoon cheese mixture into each shell. Bake at 350° for 15 minutes. Remove from oven.

  3. Combine sour cream, 1 tablespoon sugar, and 1/4 teaspoon vanilla; mix well. Spoon 1/2 teaspoon topping on each tart. Bake at 350° for 5 minutes. Remove from tins; cool on wire racks.

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