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 mins
Cook Time35 minutes mins
Total Time50 minutes mins
Course: desserts
Cuisine: American
Keyword: raspberries, tart recipe
Servings: 10
Calories: 209kcal
- 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
*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.
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