Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, holiday, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, tarts, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
These tarts are commonly served at Christmas time but they are so easy to make, they could be served just about any time of the year. They are light and flaky and will melt in your mouth.
I remember Grandma making these when Christmas rolled around. They were so delicious and made my mouth water. They were usually reserved for the adults but us kids were allowed to have at least two of them. We got a tiny little scoop of ice cream in ours if we wanted it. Otherwise the tarts were usually filled a brown sugar and vanilla syrup with raisins.
Recipe and photo courtesy of Art and the Kitchen
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