Raspberry Cream Tart

By KimberlySeverino

Ingredients

• ● 1 roll refrigerated sugar cookie dough, cut into 1/2-inch-thick slices
• ● 6 oz. cream cheese, softened
• ● 1/4 cup granulated sugar
• ● 1 egg
• ● 1 tsp lemon peel
• ● 1 tbsp. lemon juice
• ● 1/2 tsp vanilla
• ● 2 cups fresh red raspberries
• ● 2 tsps. granulated sugar
• ● Powdered sugar
• ● Fresh red raspberries (optional)

Preparation

Step 1

1. Press cookie dough slices into bottom and fluted sides of a greased 11-inch tart pan with removable bottom.
2. Bake in a 350 degrees F oven 20 minutes or until light brown.
3. Remove from oven; set aside.
4. In a small bowl, beat cream cheese with an electric mixer on medium to high speed for 30 seconds.
5. Add 1/4 cup sugar, egg, lemon peel, lemon juice and vanilla.
6. Beat until combined.
7. Pour cheese mixture over warm crust and spread evenly.
8. Place the 2 cups raspberries in a single layer on top of cheese mixture.
9. Sprinkle raspberries with 2 tsps. sugar.
10. Bake for 15 to 17 minutes more or until or until cheese mixture is set.
11. Transfer to a wire rack; let cool.
12. Just before serving, sprinkle with powdered sugar.