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Raspberry Cream Tarts

Dana Dziedzic of Daggett, Michigan tops a shortbread cookie shell with almond filling and fresh berries to create an appealing dessert that's fit for a special meal.

2 ServingsPrep: 30 min. Bake: 15 min. + chilling

Ingredients

1 teaspoon unflavored gelatin
1/2 cup cold 2% milk, divided
4 teaspoons sugar
1 tablespoon all-purpose flour
Dash salt
1 egg yolk, lightly beaten
1/4 teaspoon almond extract
CRUST:
1/2 cup all-purpose flour
2 tablespoons sugar
1/8 teaspoon salt
3 tablespoons butter, softened
1/3 cup heavy whipping cream
4 teaspoons confectioners' sugar
3/4 cup fresh raspberries

Directions

In a small wide-bottom bowl, sprinkle gelatin over 1 tablespoon milk;
let stand for 2 minutes. In a small saucepan, combine sugar, flour
and salt. Gradually whisk in remaining milk until smooth. Cook and
stir over medium-high heat until thickened and bubbly. Reduce heat;
cook and stir 2 minutes longer. Remove from the heat.
Stir a small amount of hot filling into egg yolk; return all to the
pan, stirring constantly. Bring to a gentle boil; cook and stir 2
minutes longer. Remove from the heat. Stir a small amount of hot

2 of 2

Raspberry Cream Tarts (continued)

Directions (continued)

liquid into gelatin mixture. Stir until gelatin is dissolved; return
to pan. Gently stir in extract. Cover and cool to room temperature
without stirring, about 30 minutes.
For crust, in a small bowl, combine flour, sugar and salt; blend in
butter with a wooden spoon until smooth. Press onto the bottom and
up the sides of two 4-in. tart pans with removable bottoms coated
with cooking spray.
Bake at 375° for 12-15 minutes or until golden brown. Cool on a
wire rack.
In a small bowl, beat cream until it begins to thicken. Add
confectioners' sugar; beat until soft peaks form. Fold into filling
mixture. Spoon into tart shells. Cover and chill for at least 1
hour. Top with raspberries. Yield: 2 servings.

Nutrition Facts: 1 tart equals 605 calories, 36 g fat (21 g saturated fat), 211 mg cholesterol, 446 mg sodium, 62 g carbohydrate, 4 g fiber, 9 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.