Cheese Tart Shells

Ingrients & Directions 1/2 c Vegetable Shortening 1 1/2 c Unbleached Flour 5 oz American Cheese Spread;1 Jar CHEESE TART SHELLS: Combine the shortening and cheese spread in a medium bowl. Cut flour into the cheese mixture with two knives until well blended. Shape into a roll 1 1/4-inch in […]

Ingrients & Directions


1/2 c Vegetable Shortening 1 1/2 c Unbleached Flour
5 oz American Cheese Spread;1 Jar

CHEESE TART SHELLS: Combine the shortening and cheese spread in a
medium bowl. Cut flour into the cheese mixture with two knives until
well blended. Shape into a roll 1 1/4-inch in diameter and 12 inches
long. Wrap completely in waxed paper or plastic wrap. Refrigerate for
1 hour or longer. Preheat oven to 375 degrees F. Remove the dough
from the refrigerator and unwrap. Slice 1/8-inch thick. Using 12 (2
3/4-inch) muffin cups or 3-inch tart pans, place 1 slice of dough in
the bottom of each. Overlap 5 slices around the outside of each.
Gently press together. Pierce the bottoms and sides with a fork. Bake
18 to 20 minutes in the preheated oven until lightly browned. Cool in
the pans on a rack and gently remove the shells when cold to the
touch.

Yields
4 servings

RobinDee

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