• Servings: 32 to 36 mini shells
• ½ cup butter, softened
• 1 3oz package cream cheese, softened
• 1 cup all purpose flour

1. In mixing bowl, blend softened butter and cream cheese.
2. Stir in flour.
3. Cover and chill for 1 hour.
4. On a lightly floured surface, roll dough to 1/16 inch thickness.
5. Cut into 2 ½ to 2 ¾ inch rounds with a cookie cutter.
6. Pat rounds into 1 ¾ inch muffin pans.
7. Bake in 400 degree oven for 10 minutes or until golden brown.
8. Completely cool tart shells.
9. Fill with favorite tart filling or freeze.
10. To freeze, arrange on baking sheet and freeze uncovered for 2 to 3 hours, or until firm, to protect shape.
11. Place in freezer proof container in single layer.
12. Keep frozen for up to 2 months.
13. Thaw for 30 minutes before serving.

I love the shells to my mom's Pumkin Tassies, and have used them in many other things, so I thought I'd share the recipe of those alone, and you can fill them with your favorite tart filling! This is a simple, easy shell to make!