125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cut into 24 cubes
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How do I make it ?
Heat oven to 375°F.
Beat butter and sugar in small bowl with mixer 1 to 2 min. or until light and fluffy. Beat in egg, then syrup until well blended. Stir in nuts.
Unroll 1 pastry sheet on parchment paper; cut into 12 circles with 3-inch cookie or biscuit cutter. Discard trimmings. Line each of 12 mini muffin cups sprayed with cooking spray with pastry circle; refrigerate. Repeat with remaining pastry sheet.
Place cream cheese in each tart shell; press lightly onto bottom of shell to secure. Stir nut mixture; spoon into shells. Place muffin pan on foil-covered baking sheet.
Bake 20 min. or until golden brown. Cool in pan 2 min. before removing from pans to wire racks. Cool completely.
Kraft Kitchen Tips!
Chocolate-Maple Walnut Tartlets
Prepare as directed, substituting 4 finely chopped squares Baker's Semi-Sweet or Bittersweet Chocolate for the cream cheese cubes.
Prepare tartlets as directed, but do not bake. Refrigerate up to 4 hours before baking as directed.
For best results, keep pastry cold until ready to use.
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 4 g
Cholesterol 20 mg
Sodium 85 mg
Carbohydrate 16 g
Fibre 0 g
Sugars 7 g
Protein 2 g
Makes 24 servings, 1 tartlet (28 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.