An easy, but very impressive treat.
This recipe works well with our Tartlett Pan.
1/3 cup sugar
8 oz. pkg cream cheese or light cream cheese
1 pint fresh strawberries, cleaned and sliced
Preheat oven to 375 F.
In mixing bowl, beat sugar and butter until light and fluffy. Add flour and milk, scraping bowl often and beat until well mixed. Divide dough into 6 balls. Spray each tart pan (4 to 5 inch diameter with removable bottom) with non-stick cooking spray. Press one ball into bottom and sides of each tart pan. Prick bottom and sides with fork. Bake for 12-13 minutes. Cool completely. Carefully remove tart from pan.
In small mixing bowl, combine all filling ingredients. Beat until light and fluffy, scraping bowl often. Spread each cooled tart crust with filling, dividing evenly among the tarts. Chill for 30 minutes or until firm. Arrange sliced strawberries on top of filling. Store refrigerated until serving time (no longer than two hours). Decorate with sweetened whipped cream, if desired.
Note: This recipe can also be made in a large tart pan like the 9-inch Tart Pan. Increase baking time to 16-20 minutes.