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- 1/2 c
- plus 10 fresh or defrosted frozen raspberries
- 1/4 c
- whipped cream cheese
- 1 Tbsp
- honey or agave
- 1 pkg
- (14 oz.) refrigerated pie crust
- 1 Tbsp
- milk or water
- 1-1/2 c
- powdered sugar
How to Make RASPBERRY CREAM CHEESE TARTS
- 1Preheat oven to 400^. In a bowl, mash together 1/2 cup raspberries, cream cheese and honey.
Unroll pie crusts, and using a large heart-shaped cookie cutter, cut out 20 heart shapes.
Top 10 hearts with 2 tsp. each of the raspberry mixture, leaving a 1/4 inch border. Lightly brush the borders with water. Cover with remaining hearts.
- 2Using a fork, gently press down on edges to seal. With a toothpick, poke holes in each tart. Place tarts on parchment-lined baking sheet. Bake for 20 minutes.
Meanwhile, place 10 remaining raspberries in a strainer set over a bowl. Press down on raspberries to release the juice. Whisk in milk and powdered sugar until icing is smooth. Spread on cooled tarts.