Raspberry Sugar Cream Tarts

By KeyIngredient

Ingredients

• Filling:
• 3/4 c. unsalted butter, softened
• 1/2 c. sugar
• 2 egg yolks
• 3/4 tsp. almond or vanilla extract
• 1/8 tsp. salt
• 1 3/4 c. flour
• 3 Tbsp. seedless raspberry spreadable fruit
• 3/4 c. sugar
• 3 Tbsp. flour
• Dash of salt
• 3/4 c. heavy whipping cream
• 1/3 c. half and half cream
• 1/2 tsp. almond extract
• Fresh raspberries for garnish, optional

Details

Servings 3
Preparation time 30mins

Preparation

Step 1

In 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" balls; place in greased mini muffin cups. Press evenly onto bottoms and up sides of cups. Bake at 350 for 10-12 min or until lightly brown. Cool in pan on wire racks.

Spread 1/4 tsp. fruit on bottom of each crust. In small bowl combine sugar, flour and salt. Whisk in the whipping cream, half and half and extract just until blended (mix will be thin). Spoon 2 tsp. into each fruit filled crust. Bake 12-14 min or until filling just begins to bubble.

Cool 10 min before removing from pans; cool completely on wire racks. Top with a raspberry if desired.

Refrigerate.