Raspberry Cream Tart


Prep time: 
30 minutes


This pretty (and easy) dessert has a crust made of refrigerated sugar cookie dough. A bit of an indulgence but hey!


  • 1 roll of 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
  • Instructions

    1. Pre-heat oven to 350 F. 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 F oven 20 minutes or until light brown. Remove from oven; set aside.
    2. 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.
    3. 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.
    4. Just before serving, sprinkle with powdered sugar.


    Photo Credit: Jonny Hughes @jonny2love
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