Foodie Friday: Raspberry Cream Tart

This was seriously...the BEST dessert I've had in a long time.

Yum, yum, yum and yum again! If this were in front of me “fa reals,” I would totally inhale it! And it goes perfectly with this week’s very berry wedding theme! Best suited for a Summer or Fall wedding, this Raspberry Cream Tart would be a festive fanciful addition to your nuptial feast!

Midwest Living (*woot woot* to all born in the Midwest like me!) provides us with the recipe for this tasty tart. Here you go!


  • Makes: 8 servings
  • Prep 20 mins
  • Cool 30 mins
  • Bake 35 mins


  • 1 16 1/2 – milliliter roll refrigerated sugar cookie dough, cut into 1/2-inch-thick slices
  • 2 3 – ounce package cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 teaspoon finely shredded lemon peel
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla
  • 2 cups fresh red raspberries, blueberries and/or blackberries
  • 2 teaspoons granulated sugar
  • Powdered sugar
  • Fresh red raspberries, blueberries and/or blackberries (optional)


  1. Press cookie dough slices into bottom and fluted sides of a greased 11-inch tart pan with removable bottom. Do not prick. (Or, press onto bottom of greased 12-inch pizza pan.) Bake in a 350 degrees F oven 20 minutes or until light brown. Remove from oven; set aside.
  2. In a small bowl, beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Add 1/4 cup sugar, egg, lemon peel, lemon juice and vanilla. Beat until combined. Pour cheese mixture over warm crust and spread evenly.
  3. Place the 2 cups raspberries in a single layer on top of cheese mixture. Sprinkle raspberries with 2 teaspoons sugar. Bake for 15 to 17 minutes more or until or until cheese mixture is set. Transfer to a wire rack; let cool for 30 minutes before serving.
  4. Just before serving, sprinkle with powdered sugar. Garnish with additional fresh berries, if you like. Makes 8 servings.

Pin this recipe!

See the original recipe on Midwest Living!

2 thoughts on “Foodie Friday: Raspberry Cream Tart

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