You are here

Primrose Tea Raspberry Tarts

Chef.Foodie's picture
Ingredients
  Cream cheese 3 Ounce, softened
  Unsalted butter 1⁄2 Cup (8 tbs), softened
  All purpose flour 1 Cup (16 tbs) (White Lily)
  Salt 1⁄2 Teaspoon
  Non stick cooking spray 1
For filling
  Granulated sugar 1⁄2 Cup (8 tbs)
  Egg 1 Large
  Unsalted butter 2 Tablespoon, softened
  Heavy cream 2 Tablespoon
  Fresh orange juice 2 Tablespoon
  Grated orange zest 1 Teaspoon
  Vanilla extract 1⁄2 Teaspoon
  Fresh raspberries 24
Directions

Preheat the oven to 325°F.
In the bowl of an electric mixer combine the cream cheese and 1/2 cup butter.
Add the flour and 1/4 teaspoon of the salt and mix until just combined.
Place the dough in the refrigerator to chill for 15 minutes.
Remove the dough from the refrigerator and divide it into 24 balls.
Chill the dough balls briefly.
Coat the cups of a mini muffin pan with nonstick cooking spray.
Place a ball of dough in each cup and press the dough on the bottom and up the sides of the cup and use a tart tamper to shape the mini tarts in the pan.
Refrigerate while you prepare the filling.
The filling In the bowl of an electric mixer, beat the sugar, egg, 2 tablespoons butter, the cream, orange juice, orange zest, the remaining 1/4 teaspoon salt, and vanilla until creamy.
Spoon into the prepared mini crusts and bake for 25 to 30 minutes, or until the filling is set.
Cool completely before removing from the muffin pans.
Place a raspberry in the center of each tart and refrigerate until ready to serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Raspberry
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes

Rate It

Your rating: None
3.944445
Average: 3.9 (18 votes)