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Brownie Cheesecake Breakfast Tarts
Serves: 8

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Brownie Cheesecake Breakfast Tarts
Serves: 8
For the Tarts
  • 4 ounces cream cheese, softened
  • 1 1/4 cups dry brownie mix
  • 1/4 cup Promised Land Dairy Midnight Chocolate Milk
  • 1 box refrigerated pie crusts
  • 1 egg
  • 1 Tablespoon water
For the Glaze
  • 1 cup powdered sugar
  • 2 Tablespoons dark cocoa powder
  • 1 Tablespoon + 1 teaspoon Promised Land Midnight Chocolate Milk
  • Colorful sprinkles
  1. Preheat the oven to 350 degrees.
  2. Beat the cream cheese, brownie mix, and milk until it is creamy.
  3. Unroll the pie crust and roll out slightly. Cut 6 rectangles that are 3 inches by 4 inches from each one. Reroll the pie crust scraps and cut out 4 more rectangles making a total of 16 rectangles.
  4. Place 8 pie crust rectangles on a cookie sheet. Spoon the brownie batter evenly into the middle of each one.
  5. Use the back of a spoon to spread it out slightly leaving a border around the edge of each rectangle. Place the remaining 8 pie crust rectangles on top of the batter. Press the sides slightly with your fingers. Use a fork to crimp the edges together.
  6. Whisk together the egg and water and brush on top of the tarts. Bake for 20 minutes. Remove and cool.
  7. Stir together the powdered sugar, cocoa powder, and milk until spreadable. You may need to add a few extra drops of milk.
  8. Spread the glaze on top of the cooled tarts with a knife. Add lots of fun colored sprinkles. Let set. Store in a loosely sealed container.