Lemon-Raspberry Tassies are perfect for springtime entertaining. The rich, flaky shell is filled with a delicious lemon chess filling and topped with a fresh raspberry and a sprig of mint.
- 1 (3-ounce) package cream cheese, softened
- ½ cup (1 stick) butter, softened
- 1 cup all-purpose flour that has been sifted and then measured
- ½ cup granulated sugar
- 2 tablespoons butter, softened
- 1 large egg
- 2 Tablespoons heavy whipping cream or whole milk
- ½ teaspoon vanilla extract
- Juice and peel of ½ lemon
- 24 fresh raspberries
- fresh mint leaves for garnish
- To make the pastry, Beat cream cheese and butter until light and fluffy. Stir in flour and mix until you have a dough ball. Chill for 1 hour in the refrigerator or place in the freezer for about 15 minutes.
- After dough has chilled, shape into 2 dozen (24) 1-inch balls and place in an ungreased mini-muffin pan. Press dough against bottom and sides of cups. Place the muffin pan in the freezer while you prepare the filling. (NOTE: Keeping the dough chill helps prevent the crust from shrinking while baking.)
- To prepare the filling, Preheat the oven to 325 degrees. Beat together sugar and butter. Add egg, whipping cream, vanilla, lemon juice and lemon zest. Beat until well blended. Spoon filling into the dough cups and bake for 18 to 22 minutes or until filling is set. Cool, remove from pans and finish cooling on a wire rack.
- Place one raspberry in depression in the center of each tart and refrigerate until ready to serve. Garnish with a fresh sprig of mint, if desired. Tassies will keep up to 7 days in the refrigerator and will freeze for up to 2 months in the freezer stored in an airtight container.
Do ahead/Freeze Tip: You can make this up several days ahead. Just store in the refrigerator and will freeze for up to 2 months in the freezer. Store in an airtight container.