Adapted from Southern Living, May 2008
1 package refrigerated piecrust
1 package cream cheese, softened
1 can dulce de leche
¼ cup Fat Free French Vanilla Coffee Mate
1 teaspoon ground cinnamon
Preheat oven to 425°.
Unroll piecrust on a flat surface. Cut into 24 rounds using a 3-inch round cutter.
Press rounds onto bottoms of ungreased miniature muffin cups. (Dough will come slightly up sides, forming a cup.)
Prick bottom of each dough circle 4 times with a fork.
Bake at 425° for 6 to 8 minutes or until golden.
Remove from pans to a wire rack, and let cool 15 minutes before filling.
Note: To make ahead, store baked tartlet shells in an airtight container in refrigerator for up to 2 days or freeze up to 1 month. Thaw at room temperature 2 hours before filling.
Beat cream cheese, dulce de leche, cream, and cinnamon at medium speed with an electric mixer until combined. Beat at high speed 1 to 2 minutes or until creamy, stopping to scrape down sides.
Spoon cream cheese mixture into a 1-qt. heavy-duty zip-top plastic bag (do not seal). Snip 1 corner of bag to make a small hole. Pipe cream cheese mixture evenly into Flaky Tartlet Shells.