This is a beautiful dessert recipe that’s also delicious. You’ll need a tart pan or dish to make it. The homemade crust is almost as good as the filling and the topping! I like the contrast of the tart raspberries with the sweet, creamy filling. If you prefer, you can cook the raspberries before adding them to the tart, but I prefer them raw.
Holle’s Raspberry-Cream Cheese Tart recipe
What you’ll need:
- 1 ½ cups plain flour
- 1 cup sugar
- ½ stick cold butter, sliced into pats
- 1 egg
- 8-ounce block cream cheese, softened
- 1 cup Cool Whip
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 2 cups fresh raspberries
Directions: Combine flour, ½ cup sugar, and butter until mixture is crumbly. Add egg and make a soft dough. Press the dough into a tart pan or dish. Bake on a cookie sheet at 400 degrees for 9-10 minutes, until golden brown. Cool.
Combine cream cheese, Cool Whip, powdered sugar, and vanilla until smooth. Spread over cool tart shell and refrigerate.
Wash and dry raspberries and sprinkle with ½ cup sugar. Leave at room temperature for about an hour. Spoon over cream cheese.
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