Cream Cheese Pastry

Yield: Two 8" or 9" crusts or one 10" shell

This is tender, a favorite for turnovers and liquid fillings like custard and quiche. The cream cheese gives it a lovely tang and it bakes to a soft golden brown.

1 package (8 ounces) cream cheese, chilled
2 sticks butter, chilled
2 cups all-purpose flour
¼ teaspoon salt

In a medium bowl place cream cheese and butter. Using an electric mixer or wooden spoon, blend completely. (Or use a food processor.) Sift in flour and salt and mix until a dough forms.

Shape into a ball, divide in half, wrap in plastic and chill for 2 hours or more in the refrigerator.

The yields are listed with each recipe they don't include how many tart shells it will make because there are many size tarts. 18 to 20 two-inch tarts, 16 three-inch tarts or 8 four-inch tarts.