[X]

Home > Recipes > Raspberry Sugar Cream Tarts

Raspberry Sugar Cream Tarts Recipe

Raspberry Sugar Cream Tarts Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

My tarts bring back memories of growing up baking with my mom. They’re perfect for holidays at home, as well as for gifts. —Cathy Banks, Encinitas, California

This recipe is:

Contest Winning

Subscriber Exclusive

[X]

Rate Raspberry Sugar Cream Tarts Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Raspberry Sugar Cream Tarts Recipe

Prep: 30 min. Bake: 15 min. + cooling

Yield: 36 Servings

30 15 45

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
FILLING:
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

In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks, extract and salt. Gradually beat in flour.
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.
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 longer or until filling just begins to bubble.
Cool for 10 minutes before removing from pans; cool completely on wire racks. If desired, top with raspberries. Refrigerate leftovers. Yield: 3 dozen.

Originally published as Raspberry Sugar Cream Tarts in Taste of Home December/January 2013, p69

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Raspberry Sugar Cream Tarts

Raspberry Sugar Cream Tarts

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-2) of 2 reviews

Sort Reviews:

Reviewed on Dec. 09, 2012 by Idohair2

I agree with other reviewer. I pressed the crust in with a floured pill bottle like I do with the tassies. But, unlike the tassies, these rose after baking. There was no room for filling.

Reviewed on Dec. 03, 2012 by lovebake

These were such a hit. taste was so light and refreshing! My problem was I have never made a tart before and put to much crust in the pans, therefore there was no room for that amazing cream filling. I need a tool or a better way of pressing the center so that all the ingredients fit inside. I ended up throwing out 3/4 of the wonderful cream because it did not fit inside the tart. I will try again though!