Ricotta Cheesecake Tarts

Ingredients

• 2  eggs 
• 2 Tbsp flour 
• 3 cups fruit assorted canned peeled drained
• 12  ready-to-use graham cracker pie crusts mini
• 0.3 cup half-and-half 
• 1 Tbsp juice of lemon fresh
• 1 tsp lemon zest grated
• 15 oz polly-o original ricotta cheese 
• 0.3 cup sugar 
• 0.5 tsp vanilla 

Equipment

• oven
• hand mixer

Directions

1. Preheat oven to 350F. Beat cheese, sugar, half-and-half, flour, lemon zest, lemon juice and vanilla with electric mixer on medium speed 1 to 2 min. or until well blended.
2. Add eggs; mix well.
3. Pour evenly into pie crusts, adding about 1/4 cup of the batter to each shell.
4. Bake 25 to 30 min. or until centers are almost set. Cool.
5. Refrigerate at least 3 hours or up to 24 hours. Top with fruit. Store leftover tarts in refrigerator.