Sunday, June 14, 2009

Cream Cheese Snickerdoodle Tarts

Cream Cheese Snickerdoodle Tarts


5 ounces cream cheese, at room temperature
3 ounces mascarpone cheese, at room temperature
½ cup unsalted butter, at room temperature
½ cup granulate sugar
2 large eggs
¼ tsp freshly grated nutmeg
¼ tsp cream of tarter
1 tsp vanilla extract
½ tsp cinnamon

1 baked Pastry Tart Shell (recipe follows)
cinnamon sugar


Preheat oven to 350F. In the work bowl of an electric mixer, combine cream cheese, mascarpone cheese, sugar, and butter. Beat on high speed until light and fluffy, about 3 minutes.
Add eggs, one at a time, scraping down the bowl after each addition. Add vanilla and beat until incorporated and smooth. Add the nutmeg, cinnamon and cream of tarter and beat until fully incorporated. Spread filling evenly in prepared tart shell.

Bake for 20-25 minutes, or until center is set and edges are light golden. Remove pan from the oven and allow tart to stand for two minutes. Sprinkle with cinnamon sugar.
Serve warm.
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