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
Tart Shell 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
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.