Aired April 4, 2011
1 teaspoon pure vanilla extract
1 cup sugar
2 8-ounce packages cream cheese, softened
1 jar of raspberry preserve
Fresh Raspberries (enough to top tarts)
Preheat oven to 350 degrees. Place a paper cupcake liner in each cup of muffin pan. Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, one at a time, beating well after each addition. Lay a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes. Allow tarts to cool completely. Serve with raspberry filling on top, or pie filling of your choice.