Hungarian tarts *** (tspn00b)

-------------------------------CHEESE FILLING-------------------------------
  7 1/2 oz Dry Farmer's cheese
      2    Egg yolks
      3 tb Sugar
    1/8 ts Lemon rind
    1/8 ts vanilla
           Sour cream*

-------------------------------ALMOND FILLING-------------------------------
      1    Egg
    1/2 c  Sugar
      2 tb Soft butter
      1 c  Gr. blanched almonds
      1 ts Almond extract

-------------------------------PECAN FILLING-------------------------------
      2    Eggs
  1 1/2 c  Brown sugar
      2 tb Melted butter
    1/2 ts Salt
      2 ts vanilla
      1 c  Chopped pecans

-------------------------------WALNUT FILLING-------------------------------
      1 lb Ground walnuts
    1/2 c  Milk; warmed
    1/2 c  Sugar
      3    Egg whites
      1 tb butter
      1 ts Lemon juice

----------------------------COOKIES FOR FILLING----------------------------
      1 lb Cream cheese
      1 lb butter
      1 lb flour

-----------------------------------TARTS-----------------------------------
      1 lb butter
      1 lb flour
      1 lb Cream cheese.

------------------------------COCONUT FILLING------------------------------
      2    Eggs
      1 c  Sugar
      2 c  Coconut (7 oz. pkg.)
      1 ts butter
 
  * added till smooth and of spreading consistency. If you cannot obtain
  really dry cottage cheese (I can't here anymore); I have used Ricotta (only
  the best grade). Omit the sour cream as the ricotta is not as dry as the
  Farmer's Cheese; dry cheese is preferable. ALMOND: Mix together for ALMOND
  FILLING. PECAN FILLING: Mix together for Pecan filling. WALNUT FILLING: Mix
  all together, cool and spread or fill. KIFLI-Hungarian filled cookies Mix
  well, form into one inch balls; place in refrigerator overnight. The next
  day, roll thin, individually, fill with walnut, apricot, or poppyseed
  filling.  Bake 10 min. at 400. Brush with beaten egg white and sprinkle
  with sugar. Walnut filling can be used in Nut Rolls, Kiflis or Tarts. Tart
  recipe to follow, uses almond, coconut, pecan or walnut fillings. Mix well
  and shape into 1/2 inch balls. Refrigerate over- night and press into 1"
  tart pans and fill with fillings as follows:almond-1/2 tsp. pineapple
  preserves in bottom of tart, almond paste to 3/4 full-bake 15-20 min at 350
  for Pecan tarts, put 1/2 pecan in the bottom of the tart and fill 3/4 full
  with pecan filling. Bake 15-20 @ 350. Walnut tarts: fill 3/4 full of walnut
  paste and bake 15-20 minutes @ 350. COCONUT RECIPE ON THE NEXT PG. EVEN
  THOUGH YOU DIDN'T REALLY WANT IT!!!!! Put jelly in the bottom of the tart.
  Fill 3/4 full with coconut filling. Bake 1/2 hour @ 350. This is what we do
  with the fillings, I wonder if they will work in your hats????? What do you
  think??? FROM: LISA CRAWLEY (TSPN00B)