Ingredients

The following ingredients have 25 Servings
  • 1/2 cup shortening
  • 1/2 cup margarine
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 tsp almond extract
  • 2 1/4 cup all-purpose flour
  • 1 box cheesecake flavored instant pudding (3.75 ounces)
  • 1/2 cup sour cream
  • milk (according to package directions, minus 1/2 cup)
  • Cherry Pie Filling (jar or canned, or sub another type of pie filling or fresh fruit)
  • tart tins

Instruction

  • Preheat oven to 375 degrees.
  • In a medium sized bowl, cream shortening, margarine, and sugar together.
  • Add in the egg, and extract.
  • Slowly add flour, and mix until it reaches the consistency of a cookie dough.
  • Divide into 25 balls the size of a walnut
  • Grease tart tins well with non-stick spray or shortening
  • Using your fingers, press one ball of dough into each tin, and flatten with fingers into the bottom and up the sides of the molds.
  • Place tart tins on cookie sheet
  • Bake for 10 minutes at 375 degrees.
  • Meanwhile, mix instant pudding according to package directions, only sub in 1/2 cup of sour cream for 1/2 cup of milk.
  • Remove tarts from oven, and immediately remove from tart tins so they do not stick in them. They should slide out pretty easily.
  • Let cool completely.
  • Fill with the cheesecake pudding mixture and top with pie filling just before serving.
  • Serve immediately.