Easy Raspberry Cream Tart

Name: Easy Raspberry Cream Tart
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 serving(s)
Ingredients: 1 (16 1/2 ounce) refrigerated sugar cookie dough (cut into 1/2-inch slices); 6 ounces cream cheese (softened); 1/4 cup sugar; 1 egg; 1 teaspoon lemon zest; 1 tablespoon lemon juice; 1/2 teaspoon vanilla; 2 cups raspberries (fresh); 2 teaspoons sugar; 2 tablespoons powdered sugar

Submitted by BakinBaby

"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."

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Ready In:: 55mins
Ingredients:: 10
Serves:: 8

ingredients

1 (16 1/2 ounce) refrigerated sugar cookie dough (cut into 1/2-inch slices)
6 ounces cream cheese (softened)
¹⁄₄ cup sugar
1 egg
1 teaspoon lemon zest
1 tablespoon lemon juice
¹⁄₂ teaspoon vanilla
2 cups raspberries (fresh)
2 teaspoons sugar
2 tablespoons powdered sugar

directions

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.

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Reviews

I came upon this recipe while looking for a use for the raspberries we got in our CSA box. DH requested a tart, and since I hadn't made one before, I thought I'd try out this recipe. I agree with JackieOhNo! that this was quite simple to make, but using the cookie dough is a challenge. I don't have a tart pan (yet!), so I used a pie plate, which I am sure made it easier, especially since I didn't try to remove it before serving. The dough makes it very difficult to remove from the pan, even for serving. Despite that, this tastes very good. We let it cool for the prescribed amount of time before trying and it was tasty, but I enjoyed it even more after it chilled overnight. Made for 2010 Think Pink Tag Event in honor of my friend Karen Lythgoe.

DeniseBC
This was quite simple, but I found the sugar cookie dough was a little problematic. I used the correct size tart pan and yet the dough puffed up and spilled over the sides, burning on my oven bottom. It also did not want to separate from the greased tart pan. However, the cream cheese filling was light and delicious, and complemented the raspberries perfectly. Perhaps next time, I will try the pizza pan method and see if that is more successful, although I do think a tart makes a lovely presentation. Thanks for posting this. Made for Newest Zaar Tag Game.

JackieOhNo!