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Raspberry Cream Tart
Cool: 30 mins
Bake: 35 mins at 350°F
Ingredients
- 1 16 1/2 milliliter 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)
Directions
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.
I served this to my bookclub and received raves. Everyone wanted the recipe.
6/9/2010 10:40:22 AM Report Abuse