Using your favorite tool -- a fork, food processor or electric mixer -- cream together the cream cheese, butter, sugar and salt till smooth. Add the flour and mix (on low speed, if you're using a mixer, or very briefly in a food processor) until the dough
Remove the dough from the refrigerator. If it's been refrigerated longer than an hour, allow it to rest at room temperature for 15 minutes; this'll make it easier to roll.
Flour a large work surface (you're going to roll the dough to a circle about 18 inches in diameter), and place the dough on the floured surface. Roll it into a circle 1/8-inch thick, rolling from the center out to the sides, and turning the dough around a
Preheat your oven to 400°F. Transfer each dough circle to a muffin cup, gently pressing it into the bottom and onto the sides. Remove the remaining dough from the refrigerator, and roll, cut and fit it into muffin tins as instructed above.
Fill the tarts with 1 to 2 teaspoons filling, using any of the suggestions below or your own imagination, and bake them for 8 to 10 minutes, or until the crust is golden brown. Remove them from the oven, and use a spoon or butter knife to gently transfer
Our first filling idea was just plain jam, and that works fine. But oh, what lengths you can go to if you just open the refrigerator (or look in the pantry) and let your imagination roam! Use 1 to 3 teaspoons filling; the key thing to remember is not to f
We're sure there are any number of yummy combinations we haven't thought of; these were just "instant inspirations." There's no practical way we could give the nutritional breakdown of each of these fillings, so we'll just give that of the pastry shell it