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Raspberry Cream Cheese Tart Recipe

FOR CRUST: In your food processor, place the flour, sugar, and salt and process to combine. Add the butter and pulse until the pastry starts to come together and form clumps.  Place the pastry in the prepared tart pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan.  (Can use the back of a spoon to smooth the surface of the pastry.)  Pierce the bottom of the crust with the tines of a fork.  (This will prevent the pastry crust from puffing up while it bakes.)  Cover and place the pastry crust in the freezer for 15 minutes to chill.  (This will help prevent the crust from shrinking while it bakes.)

Preheat oven to 425 degrees F (220 degrees C) and place rack in center of oven. 

When the pastry is completely chilled, place the tart pan on a larger baking pan and bake until the crust is golden brown, about 13 - 15 minutes.  Remove from oven and place on a wire rack to cool while you make the filling.

Reduce the oven temperature to 350 degrees (177 degrees C) and have oven rack in the center of the oven.

FOR FILLING:  In a food processor or electric mixer place the cream cheese and process until smooth.  Add sugar and beat until incorporated.  Add eggs, one at a time, and process until thoroughly combined.  Add remaining ingredients and beat until well blended and smooth.

Place the tart pan on a larger baking pan.  Carefully pour the filling into the pre-baked tart shell.  Arrange the raspberries evenly around the tart shell and bake the tart for about 30 - 35 minutes or until the filling is set (test by gently shaking the pan).  Transfer tart to wire rack to cool. 

Serve warm or cold accompanied by softly whipped cream and fresh raspberries.

Refrigerate leftovers.

Makes one - 8-9 inch (20 - 23 cm) tart.


1 cup (130 grams) all purpose flour

1/3 cup (36 grams) confectioners (powdered or icing) sugar

1/8 teaspoon salt

1/2 cup (1 stick) (114 grams) cold unsalted butter, cut into pieces


4 ounces (125 grams) cream cheese, room temperature

1/2 cup (100 grams) granulated white sugar

2 large eggs

2/3 cup (160 ml) light cream or half-and-half (coffee cream)

1/2 teaspoon pure vanilla extract

zest of 1 medium lemon or lime

1 cup - 1 1/2 cups (110 - 165  grams) fresh raspberries