Cherry Cheesecake Tarts

Yield: 4 individual tarts.

Pastry Shells:

• 1 1/2 cups sifted all purpose flour
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1/2 cup butter
• 1 egg yolk
• 3 tablespoons cold water

Sift together flour, sugar, and salt. Cut in butter. Combine egg yolk with cold water. Mix into flour mixture. Shape into ball and roll out on lightly floured surface to 1/4-inch thickness. Cut out four 6 1/2-inch circles. Line four 4 1/2 by 1 1/2 inch tart pans with pastry. Trim and flute edges, prick bottom and sides.

 Filling:

• 8 ounces cream cheese, softened
• 1/4 cup butter, softened
• 2 eggs, beaten
• 1/2 cup sugar
• 1/3 cup chopped maraschino cherries
• 1 tablespoon grated lemon peel
• 1 tablespoon lemon juice
• 4 whole maraschino cherries

Topping:

• 2 tablespoons confectioners' sugar (icing)
• 1/2 cup whipping cream, WHIPPED
• 1 tablespoon maraschino cherry juice

Method:

1. (Fold sugar into whipped cream. Fold in cherry juice. Serve with cherry cheesecakes.)
2. Blend all ingredients except whole cherries thoroughly together. Pour into pastry shells.
3. Bake at 450 for 10 minutes.
4. REDUCE oven temperature to 350 F. continue to bake for 20 minutes, or until filling is set.
5. Chill. Top each with whole cherry. Set aside.