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| This Raspberry Cream Cheese Tartcombines a wonderfully crisp and crumbly shortbread crust with a smooth and creamy custard-like filling that is dotted with juicy sweet fresh raspberries. This tart tastes so good that you may want to try making it with other fruits. Some great choices are blueberries, blackberries, pitted cherries or even sliced peaches,nectarines or pears. To make this Raspberry Tart we start with a shortbread crust. Most of us think of shortbread as a cookie, but it makes a great crust that is very easy to put together in your food processor.Then just press the pastry into your tart pan and place into the freezer. We freeze the tart shell because it needs to be pre baked, only I don't want to fuss and do the usual covering the crust with parchment paper and filling it with pie weights. When you freeze the tart shell it makes this step unnecessary. Once the tartshell is baked until golden brown, we then make the cream filling which, again, can be easily made in yourfood processor (or mixer). I like this filling as it contains both cream cheese and cream. The cream cheese gives it a slightly tangy flavor, while the cream gives ita rich and creamy taste. If you like add the zest (outer skin) of a lemon or lime which complements the fresh raspberries. Once the filling is poured into the prebaked tart shell,the berries are added, and then the tart is baked just until the filling is set. When baking withany fruit it is important to use the best you can buy. Raspberries are noexception so look for ones that have a deep red color, are plump and juicywithout the cores attached. If the core is still attached the raspberries werepicked too early and the berries will be sour.And be sure to avoid berries thatare soft and mushy or have any bruises, black spots or mold.I always look at the bottom of the container to make sure there isn't any squashed berries orred juice stains. | |||||||||||||||||||||||||||||||
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