Raspberry Cream Tart: Sweet Treat Recipe from Sweet Basil

white-chocolate-raspberry-tart-final-1This pretty (and easy) dessert has a crust made of refrigerated sugar cookie dough. Fresh raspberries are a must for this dessert, find a farmer or farmer’s market for the freshest, sweetest naturally grown fruit.

  • Makes: 8 servings
  • Prep 20 mins
  • Bake 35 mins
  • Cool 30 mins


  • 16 1/2 – ounce roll refrigerated sugar cookie dough, cut into 1/2-inch-thick slices
  • 3 – ounce packages cream cheese, softened
  • 1/4 cup granulated sugar
  • egg
  • teaspoon lemon zest
  • tablespoon lemon juice
  • 1/2 teaspoon vanilla
  • cups fresh red raspberries, blueberries and/or blackberries
  • teaspoons granulated sugar
  • Powdered sugar


  1. Press cookie dough slices into bottom and fluted sides of a greased 11-inch tart pan with removable bottom. Do not prick. (Or, press onto bottom of greased 12-inch pizza pan.) Bake in a 350 degrees oven 20 minutes or until light brown. Remove from oven; set aside.
  2. In a small bowl, beat cream cheese with an electric mixer on medium-high speed for 30 seconds. Add 1/4 cup sugar, the egg, lemon zest, lemon juice and vanilla. Beat until combined. Pour cheese mixture over warm crust and spread evenly.
  3. Arrange the raspberries in a single layer on top of cheese mixture. Sprinkle raspberries with 2 teaspoons sugar. Bake for 15 to 17 minutes more or until or until cheese mixture is set. Transfer to a wire rack; let cool for 30 minutes before serving.
  4. Just before serving, sprinkle with powdered sugar.


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