top of page

Raspberry Cream Cheese Tart


6 ea 4 inch tart shells, blind baked (Pâte Sucrée recipe follows)
12 oz Cream Cheese
1 Egg
4 oz Sugar
1/2 t Vanilla
6 oz Lyons Red Raspberry Preserves

Item #




Blend the cream cheese, sugar, eggs and vanilla. Lest rest in the refrigerator for at least 30 minutes. Spread each tart shell with 1 ounce of Lyons Red Raspberry Preserves. Evenly distribute the mix into the 6 prepared tart shells. Bake in a 325° oven for 25 minutes, or until the cheese mixture has set, but is still slightly wobbly.Let cool.
Makes 6 servings.

Pâte Sucrée
8 oz Flour
2 oz Sugar
5 oz Butter
1 ea Egg Yolk
1/2 oz Milk

Place the flour and sugar in a food processor and pulse a couple times to blend. Add butter and egg yolk and blend. Add the milk and process until dough pulls away from sides. Wrap in plastic and refrigerate at least 2 hours. Roll the dough out to 1/4 inch thick. Cut circles a little larger than the tart pans. Lay the dough into the pan,
pressing it down to create an even shell. Trim the dough even with the top of the tart pan. Use a fork to poke holes in the bottom of the tart shell, and let chill in a refrigerator for 20 minutes. Bake at 325° until just light golden brown, about 15 minutes. Let cool.

Makes 6 four inch tart shells.

bottom of page