Raspberry Tarts

 

 

I have always been a huge tart fan! They are fun little things to make and even more fun to eat! Anything bite size is more fun to eat in my book! When I get sent a package of Krusteaz products to experiment with I always have tons of fun ideas with ways to jazz up their mixes. I usually try a few recipes but this time I knew exactly what I wanted to make when I got the box with raspberry bars in them. I had gone to my little sisters bridal shower a week before and had made pink lemonade tarts and strawberry fruit tarts. It reminded me why they are one of my favorites! And then I created this little number. I delivered them to a few of my neighbors to be my taste testers and one of my friends ate 6 of them. No sharing with her husband and kids. She ate every single one of them. And thats when you know you have a recipe winner! I could not wait to share this recipe with you all! It is fantastic! Enjoy!

 Raspberry Cream Tarts

Raspberry Tarts

Raspberry Tarts

Ingredients

  • 1 pouch crust mix from a box of Krusteaz Raspberry Bars
  • 1/2 cup butter, melted
  • 1 pouch Raspberry filling from box of Krusteaz Raspberry Bars
  • 8 ounces cream cheese, softened
  • 1 ( 14 ounce) can of sweetened condensed milk
  • 1 (2.6 ounce) box of dream whip topping
  • 1 (8 ounce) container of frozen whipped topping, thawed

Instructions

    1. Heat oven to 350°F. Lightly grease tart shells or tart shells baking pan.
    2. In medium size bowl stir together crust mix and melted butter until mixture is crumbly.
    3. Take about a Tablespoon of dough and spread a thin layer onto the outsides of the tart pans pressing down firmly. Creating a thin crust along the sides and bottom of the tart pans.
    4. Bake for 8-10 minutes or until the sides start to brown. Let cool for a few minutes then take out of the pan and set aside to cool before you fill them. 
    5. In a medium size bowl, combine together raspberry filling, cream cheese, sweetened condensed milk, and both pouches of whipped topping mix.
    6. Beat together until smooth. Fold in whipped topping. Fill shells with a spoon or a piping bag. Then garnish with raspberries, mint leaves, lemon rind, powdered sugar, etc.

Tart Shell Ingredients:
1 pouch crust mix from a box of Krusteaz Raspberry Bars
1/2 cup butter, melted

Raspberry Filling:
1 pouch Raspberry filling from box of Krusteaz Raspberry Bars
8 ounces cream cheese, softened
1 ( 14 ounce) can of sweetened condensed milk
1 (2.6 ounce) box of dream whip topping
1 (8 ounce) container of frozen whipped topping, thawed

For Tart Shells: Heat oven to 350°F. Lightly grease tart shells or tart shells baking pan. In medium size bowl stir together crust mix and melted butter until mixture is crumbly.
Take about a Tablespoon of dough and spread a thin layer onto the outsides of the tart pans pressing down firmly. Creating a thin crust along the sides and bottom of the tart pans. Bake for 8-10 minutes or until the sides start to brown. Let cool for a few minutes then take out of the pan and set aside to cool before you fill them. 

For Raspberry Filling: Head on over HERE!!!

 

 
 

 

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