Raspberry Cream Tart
Stick with fresh berries for this elegant dessert. We found frozen berries water out too much. Prep: 20 minutes. Bake: 35 minutes. Cool: 30 minutes
1 16.5-ounce roll refrigerated sugar
cookie dough, cut into '/2-inch-thick slices
2 3-ounce packages cream cheese,
Vi cup granulated sugar
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° oven 20 minutes or until light brown. Remove from oven; set aside.
2. In a small mixing bowl, beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Add 1A 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 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 per serving: 388 cal, 20 g fat, 67 mg chol, 319 mg sodium, 47 g carbo, 2 g fiber, 5 g pro.