RASPBERRY & CREAM CHEESE PASTRIES
I wanted to surprise my grown daughter with a different dessert for her birthday. The puff pasty tarts I dressed up have a chocolaty center with a splash of amaretto.-Jennifer Zuk, Burnaby, British Columbia
Provided by Taste of Home
Categories Appetizers Desserts
Time 35m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- Bake pastry shells according to package directions. Cool completely., Meanwhile, in a heavy skillet, combine sugar and 1 tablespoon amaretto. Cook and stir over medium heat 3-4 minutes or until sugar is dissolved. Add almonds; cook and stir until golden brown, about 2-3 minutes. Spread on foil to cool completely., In a small bowl, whisk jam and 2 tablespoons amaretto until blended. Spoon into pastry shells., In a large bowl, beat cream cheese and remaining amaretto until smooth; gradually beat in cooled white chocolate. Spoon over jam mixture. Sprinkle with candied almonds., In a microwave, melt semisweet chocolate with oil; stir until smooth. Drizzle over tarts; top with raspberries. Refrigerate until serving.
Nutrition Facts :
RASPBERRY CREAM CHEESE HEART TARTS
These adorable heart-shaped tarts are a spin on Pop-Tarts, one of my childhood favorites. They're filled with raspberry cream cheese, which peeks through a little heart window in each tart.
Provided by Catherine McCord
Categories dessert
Time 1h20m
Yield 10 to 11 tarts
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment or a silicone baking mat.
- Place the fresh raspberries, cream cheese and honey in a medium bowl. Using the back of a fork, mash the raspberries with the cream cheese, leaving some pieces of raspberry intact. Set aside.
- Unroll the pie dough. (If using homemade dough, roll 1/4 inch thick.) Using a 4-inch heart-shaped cookie cutter, stamp out 20 to 22 hearts.
- Arrange half of the hearts on a lightly floured work surface (these are the bottom crusts). Set aside the remaining hearts (these are the top crusts). Place 2 teaspoons of the raspberry cream cheese in the center of each bottom crust, leaving a 1/4-inch border around the edge.
- Cut a heart, with a 3/4-inch cutter, out of the center of each top crust. Reserve and bake the smaller hearts along with the tarts, if desired.
- Lightly dip your index finger into a cup of water and "brush" the border of a bottom crust. Top with a top crust and gently crimp the edges shut with the tines of a fork. Repeat with the remaining crusts.
- Place the tarts and the reserved hearts on the prepared baking sheet and bake until golden, about 20 minutes. Remove from the oven and let cool on a wire rack.
NO-BAKE RASPBERRY CREAM CHEESE TART
Steps:
- In a food processor, combine the almonds and maple syrup.
- Pulse for 2 minutes or until you have a thick dough.
- Press down into a tart pan, making sure everything is covered. Set aside.
- In a bowl and with the help of a mixer, mix the PHILADELPHIA Cream Cheese and the Greek yogurt.
- Add the lemon juice and maple syrup, and keep mixing for 2 minutes or until everything is well incorporated.
- Fill the crust with the filling, top with whipped cream and raspberries and garnish with the lemon zest and mint leaves.
- Serve and enjoy.
INDIVIDUAL RASPBERRY TARTLETS
Steps:
- Gather the ingredients.
- Preheat the oven to 375 F.
- To make the pastry in a food processor: Process the flour, sugar, and salt to blend. With the machine running, drop the butter through the feed tube and process with on/off turns until the mixture resembles fine crumbs. In a small bowl, beat the cream and egg yolk with a fork until blended. With the machine running, pour this mixture through the feed tube and process until the dough leaves the sides of the bowl clean.
- To make by hand: In a medium-size bowl, mix the flour, sugar, and salt. Cut in the butter with 2 knives or a pastry blender until the mixture resembles fine crumbs, In s small bowl, beat the cream and egg yolk with a fork until blended. Stir this mixture into the crumb mixture until the dough forms a ball and leaves the side of the bowl clean.
- Divide the dough into 12 equal pieces. Poll each piece into a ball. Press each ball evenly over the bottom and up the sides of lightly greased muffin pan cups or 3 x 1-inch tart pans. Place on a baking sheet and bake until the pastry looks dry and pale golden brown, 15 to 17 minutes. Set the tarts in the pan(s) on a wire rack to cool completely. Carefully remove the tart shells from the pans.
- Meanwhile, make the topping. In a medium bowl, crush 2 cups of raspberries with the sugar. Let stand at room temperature for 30 minutes until the sugar dissolves and the mixture becomes very juicy.
- Press the crushed raspberries through a strainer set over a small bowl to remove the seeds. Stir in the lemon juice. Spoon the filling into the tart shells. Top with the remaining 2 cups berries and serve. You can store the tarts up to 2 days, covered and refrigerated. Serve them chilled.
Nutrition Facts : Calories 224 kcal, Carbohydrate 32 g, Cholesterol 54 mg, Fiber 3 g, Protein 3 g, SaturatedFat 6 g, Sodium 98 mg, Sugar 17 g, Fat 10 g, ServingSize 12 pastries (serves 12), UnsaturatedFat 0 g
RASPBERRY CREAM CHEESE PIE
A delectable and flavorful raspberry pie with a layer of cream cheese and a topping of whipped cream. Always a showstopper.
Yield 1 - 9" pie, apx. 8 servings
Number Of Ingredients 15
Steps:
- In small bowl, beat the cream cheese, sugar, milk, and vanilla. Spread over bottom of pie shell. Refrigerate for at least one hour.
- In small bowl, combine the cornstarch, sugar, and salt together. In medium-sized saucepan, combine the raspberries, pineapple juice, lemon juice, and cornstarch-sugar mixture. Cook and stir over medium-low heat until mixture is thickened. Remove from heat and stir in the butter. Let mixture cool to room temperature then spread over chilled cream cheese base. Refrigerate for at least one hour to allow pie to set.
- Beat whipping cream and vanilla until soft peaks form then slowly beat in the sugar. Pipe on to pie in decorative design or, alternatively, completely cover chilled pie with the whipped cream. Refrigerate until use. Pie is best eaten the day it is made. (Note: Cool Whip can be substituted for the whipped cream, if desired.)
RASPBERRY & VANILLA BEAN CREAM TARTS
Delicious Raspberry & Vanilla Cream Tarts made with a shortbread crust, vanilla cream filling and fresh raspberries on top! Please note: It's best to make the tarts in this order: Crust first, then the cream.
Provided by Jo-Anna Rooney
Categories Dessert
Time 40m
Number Of Ingredients 14
Steps:
- Preheat your oven to 400 degrees.
- In a food processor, process the flour, sugar and salt for about 10 seconds.
- Then add the chunks of butter and process until the mixture looks like coarse crumbs.
- Add the egg yolk and process again until the egg is thoroughly combined.
- If you are making mini tarts (tartlets), separate the mixture into 6 - 3 inch tart pans, and press the dough into the molds, making the sides slightly higher than the centre. Bake for 12-15 minutes, making sure to prick them with a fork several times, as the dough tends to puff up. Watch them carefully, as they go from not done to overcooked very quickly!
- If you are making one large tart, press the mixture into a 10 inch tart pan (making the sides slightly higher than the centre) and bake for about 15-18 minutes. Again make sure to prick the tart with a fork several times while baking, and watch it carefully.
- Using a mixer, beat together the sugar, cornstarch and egg yolks until the mixture is thick and pale yellow.
- In a small saucepan combine the milk and the vanilla bean, bring to a simmer. Then remove the vanilla bean.
- Pour about half of the milk mixture into the egg mixture, and stir.
- Then return this milk/egg mixture to the remaining milk mixture in the saucepan, and continue to cook, whisking constantly, until the custard is thick and slightly bubbly. Make sure to whisk constantly so that the mixture doesn't burn to the bottom of the pan.
- Remove from heat and stir in the vanilla.
- Cover the custard with a sheet of parchment paper to prevent a skin from forming, then it set aside to cool.
- Once the tart shells and custard have cooled, add about a 1/4 cup of the custard to each shell.
- Top with fresh raspberries, and a dusting of icing sugar.
- Enjoy!
EASY RASPBERRY CREAM TART
Refrigerated sugar cookie dough,makes the crust for this cream cheese tart. Any fresh berry can be used, such as blackberries or blueberries, frozen berries water out too much, so be sure and use fresh. A 12" pizza pan can substitute for the tart pan. This gem comes from MIdwestLiving May 09.
Provided by BakinBaby
Categories Tarts
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Press cookie dough slices into bottom and fluted sides of a greased 11" tart pan with removable bottom, do not prick; bake 20 minute at 350.
- In a small mixing bowl, beat cream cheese on high for 30 seconds, add 1/4 Celsius sugar, egg, lemon zest, juice and vanilla, beat until combined.
- Pour cheese mixture over warm crust, spread evenly.
- Place raspberries in a single layer on top of cheese mixture, sprinkle with 2 teaspoons sugar.
- Bake 15-17 min or until cheese mixture is set; transfer to a wire rack, let cool 30 minute before serving.
- Just before serving sprinkle with powdered sugar & garnish with additional fresh berries, if you like.
FRESH RASPBERRY CREAM CHEESE PUFF PASTRY TART
Lush raspberries atop a fluffy lemon-vanilla cream cheese filling and a buttery golden puff pastry crust. This easy tart is sure to impress the guests at the holiday table. Only you need to know how easy it was to whip up!
Provided by Kare for Kitchen Treaty
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees Fahrenheit, or to the temperature recommended on your package of puff pastry. Line a large baking sheet with parchment paper. Sprinkle a little flour on your pastry surface and, with a rolling pin, roll pastry sheet to approx 11-inches by 14-inches in size. Transfer pastry to baking sheet. With a butter knife, lightly score a 1/2-inch border around the edges, then fold the edge up and toward the center, pressing lightly, to create a neat border. Score the center lightly with a knife, taking care to not cut all of the way through (but if you accidentally do, it'll be okay). Bake until golden brown, about 10-12 minutes, or the time indicated on the package of puff pastry. Remove from oven and let cool completely.
- Affix a stand mixer or hand mixer with the whisk attachment. In the bowl of the mixer or in a large bowl, beat the heavy whipping cream until soft peaks form. Scoop whipped cream into a medium bowl. To the bowl of the mixer or the large bowl, add the cream cheese, 3 tablespoons honey, lemon zest, lemon juice, and vanilla extract. Whip until smooth and a little fluffy, about 2 minutes.
- Fold cream cheese mixture into whipping cream, gently stirring and folding just until blended. Pile the filling into the center of the cooled puff pastry tart shell and, with a butter knife. spread the filling gently toward the edges. Line the top with raspberries, bottoms up. Drizzle with remaining 3 tablespoons honey. Cut into squares and serve.
RASPBERRY-LEMON CHEESE TARTS
You don't need to bake an entire cheesecake to capture that rich creamy taste. These no-bake tarts blend cream cheese and lemon pie filling for a cool end to the meal. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine 3/4 cup pie filling, cream cheese, whipped topping, sugar and lemon juice. Beat until smooth. Place 3-4 raspberries in each shell, pressing down slightly. , Divide cream cheese mixture among the shells. Top with remaining pie filling. Garnish with additional raspberries and mint if desired.
Nutrition Facts : Calories 511 calories, Fat 19g fat (8g saturated fat), Cholesterol 111mg cholesterol, Sodium 260mg sodium, Carbohydrate 81g carbohydrate (65g sugars, Fiber 2g fiber), Protein 6g protein.
RASPBERRY CREAM CHEESE TART
I bought a tart pan from pampered chef and have been looking for recipes to make in it. I used Splenda and took this to Thanksgiving at a friends house. It was gone in 5 minutes, I should have made 2. It was so easy and so good!
Provided by Melaine
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Lightly grease pan. Preheat oven to 425°F.
- For crust- combine flour and sugar, add butter until pastry starts to come together and form clumps. Place in pan using your fingertips to press out and up sides. Place in freezer for 15 minutes ( this will prevent the crust from shrinking when it bakes).
- Bake until crust is golden brown. About 15 minutes. Cool.
- For Filling- with electric mixer mix cream cheese until smooth. Add sugar until incorporated. Add eggs, one at a time, and process until blended and smooth. Add remaining ingredients and mix until smooth.
- Place the tart pan on a larger baking pan and add the raspberries. Carefully pour the filling on top of the berries. Bake 35-40 minutes or until filling is set. cool n wire rack.Sprinkle with powdered sugar and decorate with berries and whipped cream (optional).
Nutrition Facts : Calories 472.4, Fat 31.3, SaturatedFat 19, Cholesterol 159.1, Sodium 196.5, Carbohydrate 42.9, Fiber 1.9, Sugar 24.4, Protein 6.5
RASPBERRY CREAM TART
This delicate graham crust pie is filled with a lemony cream cheese filling. Top it with fresh raspberries and a drizzle of raspberry jam for a beautiful summertime dessert.
Categories Desserts and Baking
Yield Serves 8.
Number Of Ingredients 10
Steps:
- To prepare crust, process graham wafers in a food processor, using an on/off motion, until coarse crumbs form. There should be 1 cup crumbs.
- Add brown sugar and butter and process just until combined.
- Press crumb mixture evenly onto bottom and up sides of a 9 inch tart pan with a removable bottom. Bake at 375ºF for 8 minutes.
- Cool completely on a rack.
- To prepare filling, use medium speed of an electric mixer and beat cream cheese and sugar until smooth. Beat in sour cream, lemon juice and vanilla just until blended.
- Spread filling in cooled crust.
- Cover and refrigerate for at least 4 hours or up to 24 hours. Arrange raspberries over filling. Melt jam over low heat; cool slightly. Drizzle over top.
Nutrition Facts : Calories 401 calories, 21.7 g fat, 4.5 g protein, 48.7 g carbohydrate, 3.1 g fibre, 299 mg sodium
RASPBERRY CREAM CHEESE TARTS
Heart tarts - perfect for Valentines Day, Sweethearts Day, Anniversary or any day!
Provided by Judy W
Categories Fruit Desserts
Time 50m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 400^. In a bowl, mash together 1/2 cup raspberries, cream cheese and honey. Unroll pie crusts, and using a large heart-shaped cookie cutter, cut out 20 heart shapes. Top 10 hearts with 2 tsp. each of the raspberry mixture, leaving a 1/4 inch border. Lightly brush the borders with water. Cover with remaining hearts.
- 2. Using a fork, gently press down on edges to seal. With a toothpick, poke holes in each tart. Place tarts on parchment-lined baking sheet. Bake for 20 minutes. Meanwhile, place 10 remaining raspberries in a strainer set over a bowl. Press down on raspberries to release the juice. Whisk in milk and powdered sugar until icing is smooth. Spread on cooled tarts.
RASPBERRY MASCARPONE TART
Velvety smooth and bursting with fresh berries this Raspberry Mascarpone Tart will spoil you for all other recipes. Italian cream cheese, sweet raspberries,...
Provided by Whisking Wolf
Time 1h10m
Yield 8
Number Of Ingredients 16
Steps:
- Grease a 9-inch tart pan then set aside.
- Place flour, sugar and salt into a food processor then pulse a few times until combined.
- Add cold, cubed butter then pulse until butter is reduced to pea-size.
- Add heavy cream and egg then pulse until dough comes together and forms a large clump.
- Remove dough from food processor then, using your hands, shape into a ball on a floured surface.
- Flatten dough into a round disk, cover with plastic wrap and chill in the refrigerator for a minimum of 1 hour.
- After dough has chilled, remove from refrigerator and let it sit at room temperature for 15 minutes.
- Roll out dough on a floured surface, rotating a quarter turn after each roll of the rolling pin until dough is roughly 11 inches in diameter. Gently drape dough into tart pan. Press dough into bottom of pan and up the sides then trim edges even with top of pan.
- Prick base of dough multiple times with a fork then place pan into freezer for 30 minutes.
- Preheat oven to 350 then parbake pie crust for 18 to 20 minutes or until it begins to turn golden brown.
- Remove pan from oven then, using the bottom of a clean measuring cup, flatten any puffy spots on the base of the crust. Allow crust to cool slightly while you prepare filling.
- Place granulated sugar, egg, flour and salt into a large bowl and whisk until combined.
- Add mascarpone, heavy cream, vanilla and lemon zest then whisk until smooth and lump free.
- Pour filling into parbaked crust and level top with an offset spatula.
- Place berries one-by-one into filling, evenly spacing them apart then bake for 20 to 25 minutes until filling is set.
- Place tart pan on a wire rack to cool to room temperature. If desired, sprinkle top of tart with freeze dried raspberries.
- Transfer tart to the refrigerator to cool for 2 hours before slicing and serving.
- Store leftovers covered in the refrigerator up to 3 days.
RASPBERRY TART MAY
Categories Food Processor Dessert Bake Cream Cheese Raspberry Summer Jam or Jelly Gourmet
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Make crust: In a food processor blend together flour, sugar, and butter until mixture resembles coarse meal. Add 2 tablespoons water and toss until incorporated. Add enough remaining water if necessary until mixture begins to come together but is still crumbly.
- Press crust evenly onto bottom and sides of an 11-inch tart pan with removable fluted rim. Prick crust with a fork and bake in middle of oven until golden, about 30 minutes.
- Make filling while crust bakes: In a bowl with an electric mixer beat together cream cheese, sugar, vanilla, and egg until smooth. Add flour and blend mixture well.
- Pour filling into warm crust, spreading evenly, and bake in middle of oven until set, about 20 minutes. Cool tart in pan on a rack.
- In a small saucepan heat jam with water over moderate heat, stirring, until melted and smooth. Remove pan from heat and cool jam slightly. Arrange raspberries decoratively on top of tart and brush gently with jam.
RASPBERRY SOUR CREAM TART
Categories Dessert Bake Raspberry Summer Sour Cream Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Make crust:
- Preheat oven to 375°F. Grind crackers and sugar in processor until coarse crumbs form. Add butter and process until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake until crust is firm to touch, about 8 minutes. Cool crust on rack.
- Make filling and topping:
- Using electric mixer, beat cream cheese and sugar in medium bowl until smooth. Beat in sour cream, lemon juice and vanilla. Spread filling in cooled crust. Chill until firm, at least 4 hours. (Can be made 1 day ahead. Cover; keep chilled.)
- Arrange berries over filling. Whisk jam in small bowl to loose consistency. Drizzle over berries. Serve immediately or chill up to 3 hours.
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RASPBERRY CHEESE TART - THE MIDNIGHT BAKER
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Cuisine AmericanTotal Time 50 minsCategory DessertsCalories 209 per serving
- Press crust into a 11 x 7-inch rectangular tart pan. What I did was lay the rolled up crust in the center of the pan lengthwise, then unrolled it and cut off the part that overhangs and place what I cut off at the ends of the pan, pressing up to the rim.
- In a medium bowl, beat the cream cheese until smooth. Add the sour cream, sugar, almond extract and egg and beat until well combined.
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RASPBERRY TARTLETS RECIPE - BBC FOOD
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Category Desserts
- To make the pastry, put the flour, icing sugar and butter in a food processor and pulse until the mixture resembles breadcrumbs. Add the egg and blend again until it is just combined and forms a ball.
- Dust a work surface with flour and tip the dough onto it. Roll the pastry out with a rolling pin. Cut it into eight rounds a little bigger than the tins (as you will need to line the sides also).
- To bake blind, prick the pastry bases, line the tins with baking parchment, fill with baking beans and bake in the oven for 10 minutes. Carefully remove the beans and paper and return the bases to the oven for 5 minutes, until cooked and a pale golden-brown.
- Meanwhile, to make the crème pâtissière, put the milk and vanilla in a saucepan. Heat until it is just scalding (you'll just be able to dip your finger in).
- Put the sugar, flour and egg in a mixing bowl and whisk. Pour in half the hot milk and whisk until smooth. Pour in the remaining hot milk.
- Pour the mixture back into the saucepan and cook over a low heat, stirring all the time, until very thick – this could take about 2–3 minutes.
- Pour into a bowl, cover with cling film and chill in the fridge until cold. Once cold, pour in the double cream, while whisking constantly. Spoon the crème pâtissière into the tart cases and chill in the fridge.
- To make the glaze, heat the jam in a saucepan with a tablespoon of water and whisk to combine. Strain the liquid through a sieve into a small bowl.
- Arrange the raspberries standing upright on the crème pâtissière and brush the warm glaze over the top.
TINY RASPBERRY CHEESECAKE TARTS - BETTER HOMES & GARDENS
From bhg.com
4/5 (8)Total Time 2 hrs 25 minsServings 15Calories 72 per serving
- In a small saucepan, stir the cut-up chocolate and shortening over low heat until melted. Remove pan from heat. Using a clean small paintbrush, brush the inside (bottom and sides) of each phyllo shell evenly with the melted chocolate mixture. Return each shell to plastic tray included in package. Chill phyllo shells in refrigerator about 20 minutes or until chocolate is set.
- Meanwhile, in a small bowl, stir together the cream cheese, sour cream, and powdered sugar until smooth. Stir in liqueur or milk. Transfer mixture to a small resealable plastic bag; seal bag. Snip off a corner of the bag. Pipe about 1 teaspoon of the cream cheese mixture into each shell. Cover tarts loosely; chill 2 to 4 hours.
RASPBERRY-CREAM CHEESE TARTS RECIPE | MYRECIPES
From myrecipes.com
4/5 (2)Total Time 3 hrs 8 minsServings 6Calories 305 per serving
- Combine first 4 ingredients in a large bowl. Beat with a mixer at high speed 1 to 2 minutes or until smooth. Spoon cheese mixture evenly into crusts.
- Place jam in a medium bowl; stir with a whisk until smooth. Add raspberries, stirring until coated; spoon evenly over cheese filling in each tart. Serve immediately, or refrigerate 3 hours or until thoroughly chilled.
RASPBERRY CREAM TART RECIPE | MYRECIPES
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5/5 (7)Calories 512 per servingServings 8-10
- Preheat oven to 350°. In a food processor, pulse almonds and granulated sugar until finely ground, being careful to stop before they turn into nut butter. Add flour and salt and pulse to blend. Add butter and pulse until mixture resembles coarse cornmeal. With motor running, add egg, egg yolk, and almond extract and whirl until dough comes together.
- Press dough evenly into the bottom (not the sides) of a 10-in. tart pan with removable rim. Bake until golden brown, about 25 minutes. Let cool to room temperature, then remove rim.
- In a small frying pan, bring 1 in. of water to boil. Put chocolate in a small metal bowl. Set bowl directly in boiling water, turn off heat, and stir until melted. Stir in 2 tbsp. cream. Spread chocolate on crust and let cool to room temperature, about 10 minutes.
- Meanwhile, in a large bowl, beat remaining 1/2 cup cream to firm peaks. Beat in mascarpone, powdered sugar, and vanilla. Spread on chocolate-coated crust. Arrange raspberries on top. Serve tart immediately or cover with plastic wrap and chill up to overnight.
NO-BAKE RASPBERRY CREAM CHEESE PIE - LET'S DISH RECIPES
From letsdishrecipes.com
4.5/5 (48)Total Time 4 hrs 25 minsCategory DessertsCalories 523 per serving
- In a medium bowl, combine vanilla wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a 9-inch pie plate.
- In a large bowl, beat the cream cheese, powdered sugar, lemon juice and vanilla with an electric mixer until light and fluffy.
- In a separate bowl, beat the heavy cream until stiff peaks form. Fold into the cream cheese mixture. Spread into crust. Chill while you prepare the raspberry topping.
- In a small saucepan, combine the sugar, cornstarch, water, and 1.5 cups of raspberries. Bring to a boil, stirring frequently. Cook and stir 2-3 minutes, or until thickened. Transfer to a bowl and refrigerate until chilled.
RASPBERRY CREAM CHEESE HEART TARTS | WEELICIOUS
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Calories 280 per serving
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