Ingredients:
12 oz. cream cheese, softened
½ cup sugar
1 ½ tablespoons flour
¼ - ½ cups prepared eggnog
1 egg, lightly beaten
1/8 teaspoon rum extract
1 dash of ground nutmeg
45 Tart shells (such as Pepperidge Farm mini phyllo shells)
Topping (if desired)
2 cups heavy cream
1/8 cup confectioner’s sugar
Directions:
In a large bowl, beat the cream cheese, sugar, flour and eggnog until smooth. Add egg; beat on low speed just until combined. Stir in extract and nutmeg. Pour into tart shells. Lightly sprinkle with nutmeg.
Bake in a 325 degree oven for 25 minutes.
Whipped Topping:
If desired, whip heavy cream with confectioner’s sugar until stiff peaks form. Dollop or pipe cream on top of each tart, sprinkle with nutmeg.
Makes approx. 45 tarts
Make ahead tip: You can freeze the tarts in an airtight container for use later and top with whipped cream before serving.
