Raspberry Cream Tart

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Published on Midwest Living (http://www.midwestliving.com)

Raspberry Cream Tart

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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.

Ingredients

1 16 1/2 - ounce roll refrigerated sugar cookie dough, cut into 1/2-inch-thick slices
2 3 - ounce packages cream cheese, softened
1/4 cup granulated sugar
1 egg
1 teaspoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon vanilla
2 cups fresh red raspberries, blueberries and/or blackberries
2 teaspoons granulated sugar
Powdered sugar

Directions

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.

Nutrition Facts

(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

Source URL (retrieved on October 20, 2017): http://www.midwestliving.com/recipe/tarts/raspberry-cream-tart/

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