raspberry & cream cheese pastries

How To Make raspberry & cream cheese pastries

• 1

  Bake pastry shells according to package directions. Cool completely. Meanwhile, in a heavy skillet, combine sugar and 1 tablespoon amaretto. Cook and stir over medium heat 3-4 minutes or until sugar is dissolved. Add almonds; cook and stir until golden brown, about 2-3 minutes. Spread on foil to cool completely.
• 2

  In a small bowl, whisk jam and 2 tablespoons amaretto until blended. Spoon into pastry shells. In a large bowl, beat cream cheese and remaining amaretto until smooth; gradually beat in cooled white chocolate. Spoon over jam mixture. Sprinkle with candied almonds.
• 3

  In a microwave, melt semisweet chocolate with oil; stir until smooth. Drizzle over tarts; top with raspberries. Refrigerate until serving.
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