Ingredients for Easy Raspberry Cream Tart
- 1 (14.1 ounce) package refrigerated sugar cookie dough
- 8 ounces cream cheese, softened
- Sugar
- Egg
- Lemon Zest
- Lemon Juice
- Vanilla
- Raspberries
- Powdered Sugar
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How to Make Easy Raspberry Cream Tart
- Preheat oven to 350°F (175°C).
- Unroll one 14.1-ounce package refrigerated sugar cookie dough and press it evenly into the bottom and up the sides of a 12-inch pizza pan or 9-inch tart pan.
- Bake for 12-15 minutes, or until lightly golden.
- Let the crust cool completely.
- In a medium bowl, beat together 8 ounces of softened cream cheese, 1/2 cup powdered sugar, 1 teaspoon vanilla extract, and 1/4 cup heavy cream until smooth and creamy.
- Spread the cream cheese mixture evenly over the cooled crust.
- Top with 2 cups fresh raspberries (or other berries).
- Refrigerate for at least 30 minutes to allow the tart to set before serving.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
93g
Fat
39g
Carbs
16g