Raspberry Sugar Cream Tarts

Name: Raspberry Sugar Cream Tarts
Ingredients: 3/4 cup unsalted butter, softened; 1/2 cup sugar; 2 egg yolks; 3/4 teaspoon almond or vanilla extract; 1/8 teaspoon salt; 1-3/4 cups all-purpose flour; 3 tablespoons seedless raspberry spreadable fruit; 3/4 cup sugar; 3 tablespoons all-purpose flour; Dash salt; 3/4 cup heavy whipping cream; 1/3 cup half-and-half cream; 1/2 teaspoon almond or vanilla extract; Fresh raspberries, optional

14 ingredients

4 steps

Ingredients

3/4 cup unsalted butter, softened
1/2 cup sugar
2 egg yolks
3/4 teaspoon almond or vanilla extract
1/8 teaspoon salt
1-3/4 cups all-purpose flour
3 tablespoons seedless raspberry spreadable fruit
3/4 cup sugar
3 tablespoons all-purpose flour
Dash salt
3/4 cup heavy whipping cream
1/3 cup half-and-half cream
1/2 teaspoon almond or vanilla extract
Fresh raspberries, optional

Directions

1

In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks, extract and salt. Gradually beat in flour.
2

Shape dough into 3/4-in. balls; place in greased mini-muffin cups. Press evenly onto bottoms and up sides of cups. Bake at 350° for 10-12 minutes or until light brown. Cool in pans on wire racks.
3

Spread 1/4 teaspoon spreadable fruit onto the bottom of each crust. In a small bowl, combine the sugar, flour and salt. Whisk in the whipping cream, half-and-half and extract just until blended (mixture will be thin). Spoon 2 teaspoons filling into each crust. Bake 12-14 minutes or until filling just begins to bubble.
4

Cool for 10 minutes before removing from pans; cool completely on wire racks. If desired, top with raspberries. Refrigerate leftovers.