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Name: Raspberry Suger Cream Tarts
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 36
Cuisine: not set
Ingredients: 3/4 cups Unsalted butter softened; 1/2 cup Sugar; 2 Egg yolks; 3/4 teaspoon Almond extract or vanilla; 1/8 teaspoon salt; 1 3/4 cups All purpose flour; 3 tablespoons raspberry preserves seedless; 3/4 cup sugar; 3 tablespoon All purpose flour; dash salt; 3/4 cup Heavy whipping cream; 1/3 cup Half-and-half cream; 1/2 teaspoon almond extract

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INGREDIENTS

3/4 cups Unsalted butter ; softened
1/2 cup Sugar
2 Egg yolks
3/4 teaspoon Almond extract ; or vanilla
1/8 teaspoon salt
1 3/4 cups All purpose flour
3 tablespoons raspberry preserves ; seedless
3/4 cup sugar
3 tablespoon All purpose flour
dash salt
3/4 cup Heavy whipping cream
1/3 cup Half-and-half cream
1/2 teaspoon almond extract

Servings

INSTRUCTIONS

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks, extract and salt. Gradually beat in flour.

2. Shape dough into 3/4" balls; place in greased and floured mini-muffin cups. Press evenly onto bottoms and up sides of cups. Bake at 350 for 10-12 minutes or until light brown. Cool in pans on wire racks.

3. Spread 1/4 tsp. preserves onto the bottom of each crust. In a smell bowl, combine sugar, flour and salt. Whisk in the whipping cream, half and half and extract just until blended (mixture will be thin). Spoon about 2 tsp filling each crust. Bake 12-14 minutes longer or until filling just begins to bubble.

4. Cool for 10 minutes before removing from the pans; cool completely on the wire racks. If desired, top with raspberries before serving. Refrigerate any leftovers.

NOTES

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Raspberry Suger Cream Tarts

3/4 cups Unsalted butter softened
1/2 cup Sugar
2 Egg yolks
3/4 teaspoon Almond extract or vanilla
1/8 teaspoon salt
1 3/4 cups All purpose flour
3 tablespoons raspberry preserves seedless
3/4 cup sugar
3 tablespoon All purpose flour
 dash salt
3/4 cup Heavy whipping cream
1/3 cup Half-and-half cream
1/2 teaspoon almond extract

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks, extract and salt. Gradually beat in flour.
2. Shape dough into 3/4" balls; place in greased and floured mini-muffin cups. Press evenly onto bottoms and up sides of cups. Bake at 350 for 10-12 minutes or until light brown. Cool in pans on wire racks.
3. Spread 1/4 tsp. preserves onto the bottom of each crust. In a smell bowl, combine sugar, flour and salt. Whisk in the whipping cream, half and half and extract just until blended (mixture will be thin). Spoon about 2 tsp filling each crust. Bake 12-14 minutes longer or until filling just begins to bubble.
4. Cool for 10 minutes before removing from the pans; cool completely on the wire racks. If desired, top with raspberries before serving. Refrigerate any leftovers.

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Nutrition

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Serving Size: 1 Serving (23g)
Recipe Makes: 36 Servings

Calories: 84
Calories from Fat: 48 (57%)

Amt Per Serving		% DV

	Total Fat 5.3g	7 %
	Saturated Fat 3.3g	16 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 0.3g
Cholesterol 26.1mg		8 %
Sodium 1174.8mg		41 %
Potassium 15.5mg		0 %
Total Carbohydrate 8.1g		2 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 7.9g
Protein 1g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 84

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