Raspberry Cream Tart
- Makes: 8 servings
- Prep 20 mins
- Bake 35 mins
- Cool 30 mins
This pretty (and easy) dessert has a crust made of refrigerated sugar cookie dough.
16 1/2 -
refrigerated sugar cookie dough, cut into 1/2-inch-thick slices
cream cheese, softened
fresh red raspberries, blueberries and/or blackberries
- Press cookie dough slices into bottom and fluted sides of a greased 11-inch tart pan with removable bottom. Do not prick. (Or, press onto bottom of greased 12-inch pizza pan.) Bake in a 350 degrees oven 20 minutes or until light brown. Remove from oven; set aside.
- In a small bowl, beat cream cheese with an electric mixer on medium-high speed for 30 seconds. Add 1/4 cup sugar, the egg, lemon zest, lemon juice and vanilla. Beat until combined. Pour cheese mixture over warm crust and spread evenly.
- Arrange the raspberries in a single layer on top of cheese mixture. Sprinkle raspberries with 2 teaspoons sugar. Bake for 15 to 17 minutes more or until or until cheese mixture is set. Transfer to a wire rack; let cool for 30 minutes before serving.
- Just before serving, sprinkle with powdered sugar.
(Raspberry Cream Tart)Servings Per Recipe 8, Folate (µg) 48, Polyunsaturated fat (g) 2, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 9, sodium (mg) 319, sugar (g) 22, Cobalamin (Vit. B12) (µg) 0, fiber (g) 2, Thiamin (mg) 0, sat. fat (g) 8, Niacin (mg) 2, chol. (mg) 67, Riboflavin (mg) 0, Fat, total (g) 20, cal. (kcal) 388, calcium (mg) 81, Potassium (mg) 169, vit. C (mg) 9, carb. (g) 47, vit. A (IU) 340, pro. (g) 5, iron (mg) 2