Wednesday, May 8, 2013

Raspberry Cream Tartlets

YIELD: 8 Servings PREP: 10 mins

1 8 oz. cream cheese softened
1/2 cup sugar
1/2 cup fresh raspberries
1 pint fresh raspberries for garnish
1 tsp. vanilla extract
2 cups oreo cookie crumbs
1 stick butter melted
Preheat oven to 375 degrees. In a small mixing bowl combine the cookie crumbs and butter. Now mix well.

Now press the cookie mixture in individual tartlet pans to form a cookie crust.

In a food processor combine the cream cheese, sugar, vanilla and raspberries.

Bake the crust for 12 minutes. Makes 8. Cool for 25 minutes. Spoon the raspberry mixture into each pan and top with fresh raspberries. You can either serve immediately for a soft serve tart or refrigerate for a more firm filling.


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