Recipe courtesy of Geoff Schmidt
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Total:
27 min
Prep:
15 min
Inactive:
12 min
Yield:
8 Tarts
Level:
Easy

Ingredients

Directions

Using a small mixer, beat cream cheese until fluffy. Gradually beat in the sweetened condensed milk until smooth. Stir in lemon juice and vanilla extract until smooth. Refrigerate filling overnight. Using a 4-ounce ice cream scoop, fill each pre-baked tart shell with the chilled cream cheese filling. Place cherry pie filling on top, approximately 5 cherries per tart.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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