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Thursday, March 14, 2013

Recipes: Raspberry Tarts





Makes 36 tarts

Crust:

1/2 cup almonds
1 pouch Sugar Cookie Mix
6 tablespoons butter, melted
3 oz. cream cheese

Grease mini cupcake pans with shortening. In food processor or blender, grind almonds into fine powder. Stir cookie mix, almonds, melted butter and cream cheese together until you get a soft dough. For each tart scoop one tablespoon of dough and roll into a ball. Place balls in muffin tin and press dough in bottom and up the sides. Bake in a 375 degree oven for 10-12 minutes. Do not over bake or they will be hard. Barely brown. When tarts come out of the oven press the center down to make a well. Remove from pans and cool completely.

Filling:

1/2 cup lemon pie filling
1/2 cup raspberry pie filling
2 tablespoons Key Lime Juice
8 oz. cool whip topping

Mix the two pie fillings and key lime juice together. Fold in the cool whip. With a pastry tube fill the cooled tarts with the filling. Top with fresh raspberries.

Recipes: Raspberry Tarts

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