Coffee-Egg Tarts

1. 1

   Use pulsing action to process flour, butter and cream cheese product in food processor until mixture forms ball.

2. 2

   Roll into 12-inch log on lightly floured surface; wrap tightly with plastic wrap.

3. 3

   Refrigerate 1 hour or until chilled.

4. 4

   Meanwhile, bring milk almost to boil in medium saucepan; remove from heat.

5. 5

   Add 1/4 cup sugar and coffee; stir until completely dissolved.

6. 6

   Whisk eggs and remaining sugar until well blended.

7. 7

   Gradually add milk mixture, whisking until sugar is dissolved.

8. 8

   Pour through fine-mesh strainer; cool.

9. 9

   Heat oven to 350 degrees F. Cut dough into 12 pieces.

10. 10

    Roll each piece into ball; flatten slightly.

11. 11

    Place in 12 muffin pan cups sprayed with cooking spray.

12. 12

    Press onto bottom and almost to top of each cup.

13. 13

    Place on foil-covered baking sheet; fill with egg mixture.

14. 14

    Bake 30 to 35 min.

15. 15

    or until centres are almost set.

16. 16

    Cool in pans 15 min.

17. 17

    Transfer to wire racks; cool completely.

* Per serving · 4 servings · Values may vary.

No additional tips available.