Easy Raspberry Cream Tart

Refrigerated sugar cookie dough,makes the crust for this cream cheese tart. Any fresh berry can be used, such as blackberries or blueberries, frozen berries water out too much, so be sure and use fresh. A 12" pizza pan can substitute for the tart pan. This gem comes from MIdwestLiving May 09.

• Ready In: 55 mins
• Serves: 8

Ingredients

• 1 (16 1/2ounce)  refrigerated sugar cookie dough (cut into 1/2-inch slices)
• 6  ounces cream cheese (softened)
• 1⁄4 cup sugar
• 1  egg
• 1  teaspoon lemon zest
• 1  tablespoon lemon juice
• 1⁄2 teaspoon vanilla
• 2  cups raspberries (fresh)
• 2  teaspoons sugar
• 2  tablespoons powdered sugar

Directions

1. Press cookie dough slices into bottom and fluted sides of a greased 11" tart pan with removable bottom, do not prick; bake 20 minute at 350.
2. In a small mixing bowl, beat cream cheese on high for 30 seconds, add 1/4 Celsius sugar, egg, lemon zest, juice and vanilla, beat until combined.
3. Pour cheese mixture over warm crust, spread evenly.
4. Place raspberries in a single layer on top of cheese mixture, sprinkle with 2 teaspoons sugar.
5. Bake 15-17 min or until cheese mixture is set; transfer to a wire rack, let cool 30 minute before serving.
6. Just before serving sprinkle with powdered sugar & garnish with additional fresh berries, if you like.