Raspberry Cream Tart
|Prep time||30 minutes|
|Cooking time||30 minutes|
|Total time||1 hour|
This pretty (and easy) dessert has a crust made of refrigerated sugar cookie dough! A bit of an indulgence but hey!
- 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 degrees oven 20 minutes or until light brown. Remove from oven; set aside.
- 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.
- 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.
- Just before serving, sprinkle with powdered sugar.