Raspberry Cream Tart
Refrigerated sugar cookie dough makes a sweet crust for this fruit-topped dessert.
Prep Time:
20 mins
Total Time:
1 hr 25 mins
Servings:
Makes 8 servings.
Ingredients
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1 16.5-oz. roll refrigerated sugar cookie dough, cut into 1/2-inch-thick slices
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2 3-oz. pkgs. cream cheese, softened
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1/4 cup granulated sugar
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1 egg
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1 tsp. finely shredded lemon peel
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1 Tbsp. lemon juice
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1/2 tsp. vanilla
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2 cups fresh red raspberries, blueberries and/or blackberries
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2 tsp. granulated sugar
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Powdered sugar
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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.
Nutrition information
Calories 388, Total Fat 20 g, Saturated Fat 8 g, Monounsaturated Fat 9 g, Polyunsaturated Fat 2 g, Cholesterol 67 mg, Sodium 319 mg, Carbohydrate 47 g, Total Sugar 22 g, Fiber 2 g, Protein 5 g. Daily Values: Vitamin A 0%, Vitamin C 15%, Calcium 8%, Iron 9%.
Percent Daily Values are based on a 2,000 calorie diet
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