Mini Chess Tarts

Lemony filling in tiny tarts is just right for two-bite dessert treats.



by 1  person


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Servings: 36
Yield: 36 tarts
Prep Time: 35 mins
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Ingredients
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    1  11  ounce package 
    piecrust mix
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    1/2  cup 
    plain yogurt
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    2   
    slightly beaten eggs
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    3/4  cup 
    sugar
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    3   tablespoons 
    butter or margarine, melted
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    2   tablespoons 
    milk
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    1 1/2  teaspoons 
    cornmeal
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    1/2  teaspoon 
    finely shredded lemon peel
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    1 1/2  teaspoons 
    lemon juice
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    Red and green candied cherries or jelly (optional)

Directions
1.
For crust, stir together piecrust mix and yogurt in a medium mixing bowl until moistened. Form dough into a ball. Divide into 36 equal portions. Form each portion into a ball. Place each ball in an ungreased 1-3/4-inch muffin cup. Press dough evenly against the bottoms and up the sides of cups. Cover and set aside.
2.
For filling, stir together eggs, sugar, butter or margarine, milk, cornmeal, lemon peel, and lemon juice in a small mixing bowl. Fill each pastry-lined cup with about 2 teaspoons of the filling.
3.
Bake in a 350 degree F oven for 25 to 30 minutes or until lightly browned and set in centers. Cool slightly in pans. Carefully remove tarts from pans and cool on wire racks.
4.
To serve, if desired, garnish with red and green candied cherries or spoon 1/2 teaspoon jelly into the center of each tart. Makes 36.
Nutrition information
Per Serving: cal. (kcal) 79, Fat, total (g) 5, chol. (mg) 15, sat. fat (g) 2, carb. (g) 8, pro. (g) 1, vit. A (IU) 49, sodium (mg) 82, calcium (mg) 10, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
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