This year I asked if I could join in. She was shooting for 16 cheesecakes this year, cause it's her 16th anniversary.
Something tells me she's getting more than that.
I hope I'm forgiven for making tarts, but I do love my finger food, even when it's a dessert.
BTW, Happy Anniversary Camilla.
I used my Boozy Cranberry Sauce and amped it up with some Partridge Berries a friend gave me, and the combo was fantastic.
Even if I do say so myself.
1 cup Boozy Cranberry Sauce with Partridge Berries. (I added in a couple cups of Partridge Berries to the basic recipe)
1/2 cup Sugar
Heat the sauce up a little and add the sugar, stir until dissolved. Set aside to cool, while you make the pastry dough and the filling.
2 cups flour
1/2 lb. Butter
2 tablespoons ice water (Use more if needed)
Rub or cut the butter into the flour, until the butter is the size of small peas. Then add the water, 1 Tablespoon at a time, and form into a ball. You do not want to work this very much. Divide the ball into two pieces and let it rest for about 40 minutes. (I say that cause that's how long I let it rest).
Roll out and cut your tart shapes. Set aside for a couple of minutes while you get the filling together.
2 packages Cream Cheese, room temp 16 oz. total
2 large eggs
1 cup confectioners sugar
1 teaspoon Homemade Lemon Extract
1 tablespoon Lemon Zest
1 tablespoon Grand Marnier
Add all the ingredients together in the Kitchenaid Mixer and mix until the mixture is nice and smooth.
Using a scoop, (I used my smallest scoop here), scoop some of the filling into each of the tarts, the filling will poof up a little, so don't fill to the top. Add just a little spoonful of the Cranberry sauce to the top.
I left some plain, and just dolloped a little Cherry Jam on top of those. Cause I could. And took them with me to the Boat Club Potluck.
And since so many have 'loved' my little tart pans, here's a link to where I found some more on Amazon.