Beat cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth.
Stir in lemon juice and vanilla until blended. Spoon about 2 teaspoons into each mini shell. Refrigerate 2 hours or until firm.
Make a slight indentation in the filling using the back of small round measuring spoon. Fill with 1/2 teaspoon preserves. Refrigerate until ready to serve.
Fresh Fruit: Top mini tarts with fresh fruit such as strawberries, blueberries, bananas, raspberries, cherries, kiwi, grapes or pineapple. Garnish with mint leaves.
Hot Fudge: Place 2 tablespoons hot fudge topping into corner of resealable plastic bag. Cut small corner off bag. Squeeze to drizzle over top of mini tarts.
Preserves: Use different flavors of preserves or orange marmalade to create a colorful assortment. Garnish with mint leaves.
All materials courtesy of Family Features. To get more easy dessert recipes, see how-to videos and to download a free recipe book, visit www.eagle brand.com