Raspberry Almond Cream Tartlets

Ever try to make homemade cheesecake? It’s a pain, and so much can go wrong–the cheesecake “cracks,” it doesn’t set right, and heaven forbid you use the wrong pan!

Well, I’ve come up with a solution for those of us who are Cheesecake Challenged–Cream Tartlets.  These Raspberry Almond Cream Tartlets taste just like cheesecake (and in fact, are made the same way), but on a smaller, individual portion scale.  Plus, they’re pretty low fat too!

Made with fresh raspberries, homemade strawberry puree, easy, yummy graham cracker crust, these tartlets serve six quantities of clearly delicious fruity-creamy-almondy flavor.  (Too much -y’s? What’s too much?)

Raspberry Almond Cream Tartlets

This recipe is adapted from Jaden Hair at Steamy Kitchen (the original recipe can be found here[1]).  I have adapted mine to include raspberries instead of strawberries, and adjusted the crust and filling.

Ingredients:

–Crust–

* 8 sheets graham crackers, broken up/crumbled

* 2 tablespoons butter, melted

* 2 tablespoons sugar

* 3-4 teaspoons water

* cooking spray

–Filling–

* 1 (8 ounce) package regular cream cheese (can use low fat)

* 1/4 cup sugar (can use less for a more tart cheesecake)

* 1 tsp vanilla

* 1 tsp finely grated lemon zest

–Topping–

* 2 cups strawberries, pureed

* 1/3-1/2 cup sugar (to taste)

* 1 tablespoon corn starch

* 1 tablespoon fresh lemon juice

* 3 tablespoons sliced almonds

* 1 basket raspberries

1.) Preheat oven to 350F.  Begin by making the crust: process broken up graham crackers in food processor until crumbs.

2.) Then, add water, vanilla extract, and melted butter.  Pulse to combine (you’ll know it’s done when the crust mixture has begun to stick to the sides of the processor.

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3.) Spoon 3 tablespoons (maybe more, maybe less) graham cracker crumbs into the shells.  Press down with a tablespoon making sure that the bottom is properly lined and so are the sides (it’s key to have a graham cracker crust siding as this is what allows the tart to leave the baking shell properly.

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4.) Bake for 10 minutes at 350F, or until crust is golden brown.  Remove from oven and allow to cool.

5.) Prepare the cream cheese filling: in a standing mixer, mix 8 ounces cream cheese with sugar, vanilla, and lemon zest.  Spread evenly over 6 tartlets.

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6.) Prepare the fruit glaze: quarter 2 cups of strawberries and process until pureed.  Add strawberries, sugar, lemon juice, and corn starch to a small skillet.  Warm over medium-high heat until simmering.  Allow to simmer for 1 minute continually whisking.  Remove from heat and allow to cool.

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7.) Spoon strawberry puree over tartlets and smooth.  Use leftover puree for ice cream, or other dish.

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8.) Wash raspberries and arrange over the tartlets.  Take almonds and sprinkle along the sides of the tart (outer edge).  Refrigerate for 3 hours before serving or removing from tartlet shell.  The tartlets keep well over night, but make sure to cover in plastic wrap so that they don’t lose moisture.  Makes 6 servings.  

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–Helana Brigman[8]

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