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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Raspberry Topped Cream Tarts Recipe

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This recipe for Raspberry Topped Cream Tarts is from The Michael Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp brown sugar
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
4 flour tortillas, 8 inches
warm water
1 pkg (8 oz) cream cheese, softened
3 tbsps granulated sugar
1 to 2 tbsps milk
1/2 tsp almond extract
1 cp fresh raspberries
Directions:
Directions:
1) In a bowl, combine brown sugar, cinnamon and nutmeg; set aside.
2) Cut tortillas with a 3 1/2 inch biscuit cutter; discard tortilla scraps.
3) Brush both sides of torillas rounds with water.
4) Spray tops with cooking spray; sprinkle with brown sugar mixture.
5) Press into ungreased muffin cups.
6) Bake at 350f for 12 to 15 mins; or until lightly browned.
7) Cool on pans on wire racks.
8) In a small bowl, combine the cream cheese, sugar, milk and almond extract; mix well.
9) Spoon into tortilla shells; top with raspberries.
10) Store leftovers in refrigerator.
Number Of Servings:
Number Of Servings:
16

 

 

 

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