TACKtech’s Cookbook
Raspberry Sugar Cream Tarts
Main > Dessert Recipes
Prep: 30 min. Bake: 15 min. + cooling Yield: 36 Servings 30 15 45 Ingredients 3/4 cup unsalted butter, softened 1/2 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar 2 egg yolks 3/4 teaspoon almond or vanilla extract 1/8 teaspoon salt 1-3/4 cups all-purpose flour FILLING: 3 tablespoons seedless raspberry spreadable fruit 3/4 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar 3 tablespoons all-purpose flour Dash salt 3/4 cup heavy whipping cream 1/3 cup half-and-half cream 1/2 teaspoon almond or vanilla extract Fresh raspberries, optional Directions In a 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-in. balls; place in greased mini-muffin cups. Press evenly onto bottoms and up sides of cups. Bake at 350° for 10-12 minutes or until light brown. Cool in pans on wire racks. Spread 1/4 teaspoon spreadable fruit onto the bottom of each crust. In a small bowl, combine the sugar, flour and salt. Whisk in the whipping cream, half-and-half and extract just until blended (mixture will be thin). Spoon 2 teaspoons filling into each crust. Bake 12-14 minutes longer or until filling just begins to bubble. Cool for 10 minutes before removing from pans; cool completely on wire racks. If desired, top with raspberries. Refrigerate leftovers. Yield: 3 dozen. Taste of Home Christmas 2012

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Last Modified: 2025.08.17