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John Kernick

Recipe Summary

prep:
20 mins
cook:
11 mins
total:
31 mins
Yield:
Makes 32 tarts (serving size: 1 tart)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Coat a mini-muffin tin with nonstick cooking spray. Divide sugar cookie dough into 32 pieces. Coat hands in flour, and roll pieces into balls. Press each ball into tin, forming dough up and around into the shape of a tart. Bake for 11–12 minutes or until golden. Let cool 10 minutes in pan. Remove tarts, and cool completely on a wire rack. Using an electric mixer, combine cream cheese, sugar, orange zest, and vanilla. Spoon cream cheese mixture into each tart. Top each with a fresh raspberry. Chill until ready to serve.

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Nutrition Facts

85 calories; fat 4g; saturated fat 1g; mono fat 2g; poly fat 0g; protein 1g; carbohydrates 11g; fiber 0g; cholesterol 8mg; iron 0mg; sodium 95mg; calcium 23mg.
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