Raspberry Cream Tart | Midwest Living

Raspberry Cream Tart

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Raspberry Cream Tart

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  • Makes: 8 servings
  • Prep 20 mins
  • Cool 30 mins
  • Bake 35 mins

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Refrigerated sugar cookie dough makes a sweet crust for this fruit-topped dessert.


  • 1 16 1/2 - ounce roll refrigerated sugar cookie dough, cut into 1/2-inch-thick slices
  • 2 3 - ounce package cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 teaspoon finely shredded lemon peel
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla
  • 2 cups fresh red raspberries, blueberries and/or blackberries
  • 2 teaspoons granulated sugar
  • Powdered sugar
  • Fresh red raspberries, blueberries and/or blackberries (optional)


  1. 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 F oven 20 minutes or until light brown. Remove from oven; set aside.
  2. In a small bowl, beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Add 1/4 cup sugar, egg, lemon peel, lemon juice and vanilla. Beat until combined. Pour cheese mixture over warm crust and spread evenly.
  3. Place the 2 cups 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.
  4. Just before serving, sprinkle with powdered sugar. Garnish with additional fresh berries, if you like. Makes 8 servings.

Nutrition Facts

(Raspberry Cream Tart)

Servings Per Recipe 8, sat. fat (g) 8, Folate (µg) 48, Pyridoxine (Vit. B6) (mg) 0, chol. (mg) 67, sodium (mg) 319, Cobalamin (Vit. B12) (µg) 0, Thiamin (mg) 0, sugar (g) 22, fiber (g) 2, Niacin (mg) 2, Polyunsaturated fat (g) 2, Riboflavin (mg) 0, Monosaturated fat (g) 9, cal. (kcal) 388, vit. C (mg) 9, vit. A (IU) 340, carb. (g) 47, pro. (g) 5, calcium (mg) 81, Potassium (mg) 169, Fat, total (g) 20, iron (mg) 2

Comments (1)

clisdenj wrote:
I made a Raspberry Clafouti, which is very similar to this. I saw the recipe on Food & Wine website------------the difference is you do not use the cookie dough or cream cheese. Flour, egg and sugar are used along with the lemon juice. It was a wonderful dessert and so easy. I am glad to see that you mentioned not to use frozen raspberries (I made that mistake the first time I made this and the raspberries weighed down the dessert). Have not mad that mistake since.

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