Raspberry Cream Tart

Prep Time: 20 minutes
Cooking Time: 35 minutes
Cooling Time: 30 minutes
Servings: 8



1 16 1/2 - ounce roll refrigerated sugar cookie dough, cut into 1/2-inch-thick slices
2 3 - ounce packages cream cheese, softened
1/4 cup granulated sugar
1 egg
1 teaspoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon vanilla
2 cups fresh red raspberries, blueberries and/or blackberries
2 teaspoons granulated sugar
Powdered sugar


- 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 oven 20 minutes or until light brown. Remove from oven; set aside.

- In a small bowl, beat cream cheese with an electric mixer on medium-high speed for 30 seconds.

- Add 1/4 cup sugar, the egg, lemon zest, lemon juice and vanilla. Beat until combined.

- Pour cheese mixture over warm crust and spread evenly.

- Arrange the 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.

- Just before serving, sprinkle with powdered sugar.

Recipe courtesy of Mid West Living


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