Pistachio Cream Cheese Tartlets - cooking recipe

Ingredients

Crust
1 cup butter, softened
8 ounces cream cheese, softened
2 cups all-purpose flour
Filling
4 ounces cream cheese, softened
1 (3 ounce) package instant pistachio pudding mix
1 3/4 cups cold milk
2 tablespoons granulated sugar
1/4 cup pistachio nut, chopped medium-fine

Preparation

For Crust: In a mixing bowl, combine butter, 8 oz cream cheese and flour; mix well.
Shape into 48 balls of aobut 1 inch each.
Press onto bottom and up sides of ungreased mini-muffin cups.
Bake at 400 degrees for 12-15 minutes or until lightly browned. Cool for 5 minutes. Carefully remove from pans to a wire rack to cool completely.
For Filling: Combine 4 oz cream cheese, sugar and milk with pistachio pudding mix in a mixing bowl; beat on low speed until thoroughly mixed and smooth, at least 2 minutes.
Cover and refrigerate for 5 minutes.
Spoon into tart shells; sprinkle with pistachios and serve.
Refrigerate any leftovers.