LEMON-RASPBERRY TART
Enjoy this easy lemon and raspberry tart for a delicious dessert that's baked on a springform pan using lemon bar mix, eggs and fresh raspberries.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 12
Number Of Ingredients 4
Steps:
- Heat oven to 350°F. In medium bowl, combine contents of filling packet from bar mix, water and eggs; mix well. Set aside.
- Press dry crust mix in bottom of ungreased 9-inch springform pan. Bake at 350°F. for 10 minutes.
- Stir filling again; pour over hot crust. Bake an additional 25 to 30 minutes or until top begins to brown. Cool 45 minutes or until completely cooled.
- To serve, arrange raspberries on top of tart. If desired, sprinkle with powdered sugar. Run knife around edge of tart; remove sides of pan. With wet knife, cut into wedges to serve.
Nutrition Facts : Calories 205, Carbohydrate 35 g, Cholesterol 55 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 25 g
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