Ok, so I'm lying. These aren't really tartelettes... this a recipe for bars, but I didn't have enough confectioners' sugar for the whole recipe, so I halved it, and tartelette pans are adorable, so here we are. By all means double this recipe and make bars, an unexpected alternative to brownies or lemon squares (Three desserts mentioned in one sentence. Oh, I'm hungry now.). This recipe is beautiful, no matter the shape or size.
Almond Cream Cheese Tartelettes
adapted from Cooking.com
yields 4 tartlettes or 8 mini tartelettes (tartelettettes?)
(if the recipe is doubled, you get a 9 x 13 pan of about 24 bars)
1/2 cup butter (1 stick)
1/4 cup confectioners' sugar
1 cup flour
4 oz. cream cheese, softened
1/4 cup sugar
1 teaspoon vanilla or almond extract if desired
1 1/4 cup confectioners' sugar
1/4 cup butter, softened
2 teaspoons almond milk
1/2 cup slivered almonds
Preheat oven to 350 F.
Crust: Cut butter into dry ingredients (you can use a pastry cutter or a food processor). Pat into pans. Bake 15-20 minutes until just starting to become golden around the edges. Remove from oven.
Filling: Cream sugar and cream cheese until blended. Beat in egg and extract until fluffy.
Pour over warm crusts and return to oven to bake for about another 15 minutes. Remove from the oven and let cool completely.
Frosting: Cream sugar and butter, add almond milk and beat for 2 minutes.
Spread evenly on cooled tartelettes. Sprinkle with almonds.