Raspberry Cream Tart

Raspberry Cream Tart

Cool: 30 minutes
Prep: 20 minutes
Bake: 35 minutes


1 16.5oz. roll refrigerated sugar cookie dough, pressed 1/2" thick
2 3-oz. pkgs. cream cheese, softened
1/4 cup granulated sugar
1 egg
1 tsp. finely shredded lemon peel
1 Tbsp. lemon juice
1/2 tsp. vanilla
2 cups fresh red raspberries, blueberries and/or blackberries
2 tsp. granulated sugar
Powdered sugar
Fresh red raspberries, blueberries and/or blackberries (optional)

Directions
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 F 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 to high speed for 30 seconds. Add 1/4 cup sugar, egg, lemon peel, lemon juice and vanilla. Beat until combined. Pour cheese mixture over warm crust and spread evenly.

3. Place the 2 cups 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. Garnish with additional fresh berries, if you like. Makes 8 servings.