Raspberry-Topped Cream Tarts Recipe

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Raspberry-Topped Cream Tarts Recipe
Raspberry-Topped Cream Tarts Recipe photo by Taste of Home
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Raspberry-Topped Cream Tarts Recipe

Read Reviews
5 2 2
Publisher Photo
These tarts are as pretty to look at as they are good to eat! Crispy tortilla cups are filled with cream cheese mixture and topped with fresh raspberries. They're also delicious with sliced strawberries. -Kathy Rairigh of Milford, Indiana
MAKES:
16 servings
TOTAL TIME:
Prep: 40 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 40 min.

Ingredients

  • 1 tablespoon brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 4 flour tortillas (8 inches)
  • Warm water
  • 1 package (8 ounces) reduced-fat cream cheese, softened
  • 3 tablespoons sugar
  • 1 to 2 tablespoons fat-free milk
  • 1/2 teaspoon almond extract
  • 1 cup fresh raspberries

Directions

In a bowl, combine the brown sugar, cinnamon and nutmeg; set aside. Cut tortillas with a 3-1/2-in. biscuit cutter; discard tortillas scraps. Brush both sides of tortillas rounds with warm water. Spray tops with cooking spray; sprinkle with brown sugar mixture. Press into ungreased muffin cups.
Bake at 350° for 12-15 minutes or until lightly browned. Cool in pans on wire racks.
In a small bowl, combine the cream cheese, sugar, milk and almond extract; mix well. Spoon into tortillas shells; top with raspberries. Store leftovers in the refrigerator. Yield: 16 servings.
Originally published as Raspberry-Topped Cream Tarts in Light & Tasty December/January 2004 , p31

Nutritional Facts

1 each: 93 calories, 3g fat (2g saturated fat), 8mg cholesterol, 108mg sodium, 13g carbohydrate (0 sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

  • 1 tablespoon brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 4 flour tortillas (8 inches)
  • Warm water
  • 1 package (8 ounces) reduced-fat cream cheese, softened
  • 3 tablespoons sugar
  • 1 to 2 tablespoons fat-free milk
  • 1/2 teaspoon almond extract
  • 1 cup fresh raspberries
  1. In a bowl, combine the brown sugar, cinnamon and nutmeg; set aside. Cut tortillas with a 3-1/2-in. biscuit cutter; discard tortillas scraps. Brush both sides of tortillas rounds with warm water. Spray tops with cooking spray; sprinkle with brown sugar mixture. Press into ungreased muffin cups.
  2. Bake at 350° for 12-15 minutes or until lightly browned. Cool in pans on wire racks.
  3. In a small bowl, combine the cream cheese, sugar, milk and almond extract; mix well. Spoon into tortillas shells; top with raspberries. Store leftovers in the refrigerator. Yield: 16 servings.
Originally published as Raspberry-Topped Cream Tarts in Light & Tasty December/January 2004 , p31

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Reviews forRaspberry-Topped Cream Tarts

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MY REVIEW
nicholcm User ID: 8363456 225962
Reviewed May. 6, 2015

"Great to take to parties. This recipe was a huge hit. It is also a great recipe for kids because it is so much fun make."

MY REVIEW
bylaw User ID: 797340 57107
Reviewed Jun. 30, 2010

"These are so good. I really like the combination of flavors. Perfect when fresh raspberries are in season."

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