Recipe by Derf
Nummy dessert from Cooking Light 1988
Top Review by sugarpea
I didn't bake my tart shells long enough. Therefore, when I filled them and let them set for an hour, the bottoms of the tarts turned back into tortillas. So, don't do that. Bake 'em till they're done.They should have been quite dark and crisp, both top and bottom, when done. I could sit down with a spoon and finish off ALL the cream cheese and they were nice to look at.
- 1 tablespoon brown sugar
- 2 teaspoons brown sugar
- 1⁄4 teaspoon ground cinnamon
- 1⁄8 teaspoon ground nutmeg
- 6 (8 inch) flour tortillas
- vegetable oil cooking spray
- 1 cup fresh raspberries or 1 cup blackberry, about 1 half-pint
- 1⁄2 cup light cream cheese, softened
- 1⁄2 teaspoon almond extract
Directions See How It's Made
- Combine 1 tablespoon brown sugar, cinnamon, and nutmeg, stir and set aside.
- Cut rounds from each tortilla, using a 3 1/2 inch biscuit cutter, discard excess.
- Brush both sides or tortillas with warm water.
- Coat top side of each round with cooking spray, sprinkle with brown sugar mixture.
- Press each tortilla into a muffin cup.
- Bake at 350 degrees for 14 minutes.
- Cool in pan on a wire rack.
- Remove from pan, and set aside.
- Rinse berries, drain and set aside.
- Combine cream cheese, almond extract and remaining 2 teaspoons brown sugar in a small bowl, stir well.
- Spoon cream cheese mixture evenly into each taret shell, and top with raspberries.