RASPBERRY-LIME MINI TARTS
Steps:
- Tart FILLING
- In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, sugar, lime zest, vanilla, and 1-1/2 cups raspberries on medium speed until raspberries are broken down and mixture is creamy. Add heavy whipping cream and continue beating on high speed for about 2 min.
- Transfer tart filling to a zip-top bag and chill in the refrigerator for 2 hours (or freeze for 30 min.).
- Tart
- Once chilled, cut a hole in the corner of the zip-top bag and pipe raspberry filling into shells, dividing evenly. Top with remaining raspberries. Serve immediately.
Nutrition Facts : Calories 80, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber less than 1 g, Sugar 0 g, Protein 1 g
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