This classic cream cheese dessert can now be made as a tart! Top with plenty of raspberries. This simple sweet makes for a great after supper treat! Ingredients:
- 1 pie crust
- 8 oz. plain cream cheese
- ¼ C. white sugar
- 2 Tbs. cream
- ¼ tsp. Kosher salt
- ½ tsp. vanilla extract
- 1 large egg
- 12 oz. fresh raspberries
- Set oven to 350 F. Grease a small tart pan with either oil or butter, and then shape piecrust to tart pan. Bake for 20 minutes.
- While the tart is baking, mix cream cheese in a large bowl until creamy. Add sugar, salt, vanilla, and cream. Add the egg last, and beat until batter is soft.
- Remove crust from oven and reduce oven temperature to 325 F. Pour batter evenly into the indent of the piecrust. Bake for another 20 minutes.
- Let cool for 10 minutes, and then top with raspberries.