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Raspberry Cheese Tart

Looks and tastes like you got this at an expensive bakery, but this raspberry cheese tart is made with  leftover pre-made pie crust and ingredients you have on hand!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: desserts
Cuisine: American
Keyword: raspberries, tart recipe
Servings: 10
Calories: 209kcal

Ingredients

  • 1 pre-made pie crust or your own if you have success with from-scratch crust
  • 1 12 oz can raspberry pastry filling
  • 8 oz cream cheese softened
  • 1/4 cup sour cream
  • 1 egg
  • 1/4 cup sugar
  • 1 tsp almond extract*
  • 1/4 cup sliced almonds optional
  • Powdered sugar for dusting optional
  • Chocolate ganache for drizzle optional

Instructions

  • *vanilla may be substituted
  • Preheat oven to 400 degrees F.
  • Press crust into a 11 x 7-inch rectangular tart pan. What I did was lay the rolled up crust in the center of the pan lengthwise, then unrolled it and cut off the part that overhangs and place what I cut off at the ends of the pan, pressing up to the rim.
  • In a medium bowl, beat the cream cheese until smooth. Add the sour cream, sugar, almond extract and egg and beat until well combined.
  • Spread cream cheese mixture over crust.
  • Drop dollops of raspberry pastry filling randomly over top; swirl it into the cheese mixture with a knife.
  • Bake for 30-35 minutes, or until crust is golden brown and center is set.

Nutrition

Serving: 1serving | Calories: 209kcal | Carbohydrates: 15g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 44mg | Sodium: 153mg | Potassium: 81mg | Fiber: 1g | Sugar: 6g | Vitamin A: 364IU | Calcium: 41mg | Iron: 1mg