Raspberry Cream Tartlets
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- 4 ounces cream cheese, softened
- 1/4 cup seedless raspberry preserves
- 24 Flaky Tartlet Shells
- Garnishes: sweetened whipped cream, fresh raspberries
- 1. 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.
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