Aunt Diane Hathcock's Tart/Quiche Shell

1/2 cup Butter
3 oz. Cream Cheese
1 cup Flour

Mix ingredients thoroughly. Dough should be cold. Roll into balls and placed into tart pants. With thumb or tart press, press in center of ball to create a "crust". If you are making quiche or pecan tarts, add your filling to the crust before baking. If you are filling the tarts with pie filling, pudding, etc, then bake the shells empty.

Bake:

425°, 8-10 (bake until light gold color)

Makes 1 dozen small tart shells.