I needed a last minute dessert to bring over to a friend’s house for a barbecue and it was a holiday so all of the stores were closed. I didn’t have any milk or cream handy, but I did have a 8oz. block of cream cheese in the fridge. I had a dozen tart shells in the freezer and figured I would put together tarts of some sort. I had canned peaches in the pantry so I mixed those with the cream cheese to make the filling.
I started by baking the tart shells according the package directions so they could cool while I made the filling.
For the filling I mixed together the 8 oz. block of cream cheese with 1/3 cup sugar, 2 diced peach halves and 2 tbsp. of the liquid from the can of peaches.
Once the tart shells were cooled off, I scooped the filling into the tarts and topped them with peach slices. I put them in the fridge for about an hour and they were ready to go!
12 tart shells, baked (I used store bought, but you can always make them from scratch)
1 package (8 oz.) cream cheese
1 can of peaches, strained – save 2 tbsp. of the liquid
1/3 cup sugar
Bake tart shells and let them cool
For the filling – mix together cream cheese, sugar, 2 peach halves (diced) and 2 tbsp. of the liquid from the can of peaches.
Scoop the filling into each tart shell
Slice the remaining peaches and top each tart with one peach slice
Refrigerate for 1 hour before serving.