Easy Raspberry Cream Tart Recipe

This stunning Easy Raspberry Cream Tart comes together quickly using refrigerated sugar cookie dough for a buttery, melt-in-your-mouth crust! Perfect for a summer dessert, this recipe is easily adaptable – use fresh blackberries or blueberries instead of raspberries for a delightful twist. Made in a 12-inch pizza pan (or a tart pan!), this Midwest Living (May 09) inspired recipe is a guaranteed crowd-pleaser. Get ready to impress with minimal effort!

Prep Time 20 mins
Cook Time 55 mins
Calories 391.7 kcal
Protein 10g
Rating 4.0 (2 Reviews)
Easy Raspberry Cream Tart 21

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Easy Raspberry Cream Tart

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How to Make Easy Raspberry Cream Tart

  1. Preheat oven to 350°F (175°C).
  2. 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.
  3. Bake for 12-15 minutes, or until lightly golden.
  4. Let the crust cool completely.
  5. 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.
  6. Spread the cream cheese mixture evenly over the cooled crust.
  7. Top with 2 cups fresh raspberries (or other berries).
  8. 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

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