Raspberry Cream Tartlets

Top each tartlet with sweetened whipped cream and a fresh raspberry for a delightful look.

Yield: Makes 6 to 8 appetizer servings
Recipe from Southern Living

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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. 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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