Raspberry Cream Tarts
I have always been a huge tart fan! They are fun little things to make and even more fun to eat.
Anything bite size is more fun to eat in my book! When I get a package of Krusteaz products to experiment with, I always have tons of fun ideas with ways to jazz up their mixes. I usually try a few recipes, but this time I knew exactly what I wanted to make when I got the box with Raspberry Bar Mix in them. I had gone to my little sister’s bridal shower a week before and had made pink lemonade tarts and strawberry fruit tarts. It reminded me why they are one of my favorites! And then I created this little number.
I delivered them to a few of my neighbors to be my taste testers and one of my friends ate 6 of them! No sharing with her husband and kids. She ate every single one of them. And that’s when you know you have a recipe winner! I could not wait to share this recipe with you all! It is fantastic! Enjoy!
Raspberry Cream Tarts
Prep Time: 15 min Total Time: 25 min Servings: 24
Tart Shell 1 pouch crust mix from a package Krusteaz Raspberry Bar Mix
1/2 cup butter, melted
Filling: 1 pouch raspberry filling from package Krusteaz Raspberry Bar Mix
8 ounces cream cheese, softened
1 (14 ounce) can of sweetened condensed milk
1 (2.6 ounce) box whipped topping mix
1 (8 ounce) container frozen whipped topping, thawed
For Tart Shells: Heat oven to 350°F. Lightly grease tart shells or tart shells baking pan.
In medium size bowl, stir together crust mix and melted butter until mixture is crumbly. Spoon 1 tablespoon dough and spread a thin layer onto the outsides of the tart pans pressing down firmly. Creating a thin crust along the sides and bottom of the tart pans.
Bake for 8-10 minutes or until the sides start to brown. Let cool for a few minutes then take out of the pan and set aside to cool before you fill them.
For Raspberry Filling: In a medium size bowl, combine together raspberry filling, cream cheese, sweetened condensed milk, and both pouches of whipped topping mix. Beat together until smooth. Fold in whipped topping. Fill shells with a spoon or a piping bag. Then garnish with raspberries, mint leaves, lemon rind, powdered sugar, etc.
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