RASPBERRY-LIME MINI TARTS

Raspberry-Lime Mini Tarts image

Provided by My Food and Family

Categories Home

Time 2h15m

Yield 36 servings

Number Of Ingredients 7

Ingredients

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, at room temperature
1/3 cup granulated sugar
1 Tbsp. lime zest
1/2 tsp. vanilla
2-1/2 cups fresh raspberries, divided
1 cup heavy whipping cream
36 store-bought frozen mini phyllo shells

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