- 4 ounces cream cheese, softened
- 1/4 cup seedless raspberry preserves
- 24 Flaky Tartlet Shells
- Garnishes: sweetened whipped cream, fresh raspberries
How to Make It
Beat cream cheese at medium speed with an electric mixer until creamy. Stir in raspberry preserves until combined. Beat at high speed 1 to 2 minutes or until mixture is creamy and smooth, stopping to scrape down sides. Spoon cream cheese mixture into a 1-qt. heavy-duty zip-top plastic bag (do not seal). Snip 1 corner of bag to make a small hole. Pipe cream cheese mixture evenly into Flaky Tartlet Shells. Top each with sweetened whipped cream and a fresh raspberry.