My Mother'S Cheese Tarts

1. 1

   Preheat the oven to 350 degrees and line 2 muffin tins with cupcake liners.

2. 2

   Melt the butter, and combine with the graham cracker crumbs in a small bowl. Crumbs should be moist, but not saturated or packed. Spoon a heaping tablespoon of crumbs into the bottom of each liner, and pat down with the back of the spoon to create a crust (I like to use a pestle to make sure I get the edges). Chill while making the filling.

3. 3

   In the bowl of a stand mixer, beat the cream cheese until soft and broken up, and slowly add the remaining ingredients until combined into a smooth, pale, consistent batter.

4. 4

   Divide the batter evenly amongst the 24 cups (don't fill them more than three-quarters of the way) and bake until slightly golden brown on top. They will look slightly dry and may already have begun to sinking crack a little.

5. 5

   Allow the tarts to cool completely before topping with your favorite fruit. Cherry is a classic in our house, but feel free to switch it up! Apples! Berries! Whipped cream! (But only if you lick the bowl after making the cream. My mother demands it.)

* Per serving · 4 servings · Values may vary.

No additional tips available.