Preparation:

Mix butter and cream cheese and then add flour until dough gathers into a smooth ball. Roll dough into walnut sized balls and press into small tart pans, forming a shell.

Fill shells 3/4 full with your favorite filling (raspberry). Bake at 350° F for 30 minutes. Cool completely. While tarts cool, whip together butter and Crisco and then add salt and cream cheese and mix well.

Gradually add sugar and marshmallow cream. Beat until creamy and smooth. Spread on cold tarts and top with finely chopped nuts.

Servings:
Source:
Submitted by: Recipe Group Member
Date:

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