Raspberry Cream Cheese Tarts
Makes 10 tarts
Recipe from Catherine McCord, Weelicious blog
• 1/2 cup plus 10 defrosted frozen raspberries
• 1/4 cup whipped cream cheese
• 1 tablespoon sugar
• 1 package (14oz) refrigerated pie crust
• 1 tbsp milk or water
• 1 1/2 cups powdered sugar
Preheat oven to 400F. In a bowl mash together 1/2 cup raspberries, cream cheese and honey.
Unroll pie crusts, and using a large heart-shaped cookie cutter, cut out 20 heart shapes. Top 10 hearts with 2 teaspoons each of the raspberry mixture, leaving a 1/4 inch border. Lightly brush borders with water. Cover with remaining hearts and press down edges to seal with a fork. With a toothpick, poke holes in each tart. Place tarts on parchment lined baking sheet and bake for 20 min.
Meanwhile, place 10 remaining raspberries in a strainer set over a bowl. Press down on raspberries to release the juice. Whisk in milk and powdered sugar until icing is smooth. Spread on cooled tarts.