Tuesday, August 26, 2008

Raspberry Cream Cheese Tarts

1/2 cup butter, softened
1/2 cup icing sugar
1 cup all-purpose flour
8 oz cream cheese, softened
5 tbs sugar
1 tbs fresh-squeezed lemon juice
1 tsp lemon zest
12 oz fresh, ripe raspberries
Butter tart pans. Preheat oven to 350F. With an electric mixer, cream together butter and icing sugar. Add flour and mix until just combined. Press into, and up the sides of, two 6-inch fluted tart pans (or equivalent other pans). Prick all over with a fork. Refrigerate for at least 30 minutes to prevent crust from shrinking in the oven. Bake 15-20 minutes, until lightly golden. Cool completely.
For the filling, cream together cream cheese and sugar. Beat in lemon juice and zest. Spread into cooled pastry using an offset spatula. Top with spirals of fresh raspberries. Dust tops with more icing sugar and garnish with mint sprigs. Serves 8.

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