Description
Easy mini tarts topped with a cheesy frosting, followed by fresh raspberries and blackberries – a combination of layers of fruity and creamy goodies.
Ingredients
Units
Scale
- 1 small package raspberries
- 1 small package blackberries
Tart ingredients
- 3 tbsps butter, softened (1.5 oz)
- 4 tsps granulated sugar
- 1/2 tsp lemon zest
- 1 tsp almond extract
- 1 egg, beaten
- 1 1/2 tsps rum
- 1/4 cup all-purpose flour
Frosting ingredients
- 4 oz cream cheese, softened
- 1 graham cracker, powdered
- 1 tbsp powdered sugar
- 3 tbsps whipping cream
Instructions
- Preheat oven to 350°F.
- In a medium bowl, beat softened butter with granulated sugar until fluffy.
- Add lemon zest and almond extract. Mix well.
- Pour half beaten egg into the butter mixture and beat well, then add the other half, continue beating until even.
- Add flour into the butter mixture, stir until all the flour is gone to form a tart dough.
- Divide the dough in half and scoop into two 4.75″ round tart pans. Flatten out the surface with the back of a spoon.
- Bake for 20 minutes.
- In the meanwhile, crush the graham cracker into powder. I used an electric food chopper for this step. A food processor will work too.
- In a medium bowl, fold graham cracker powder and powdered sugar into cream cheese. Mix well.
- Add whipping cream, beat until smooth.
- When the tarts are ready, let cool. Divide the frosting in half and frost two tarts respectively.
- Top with berries and garnish with powdered sugar. Enjoy!
Notes
I finished the entire process of making both the tart dough and the frosting manually. But if you have an electric mixer, use it!
Nutrition
- Serving Size: 2
