RASPBERRY SUGAR CREAM TARTS

Raspberry Sugar Cream Tarts image

Provided by Chrystal Cackler @journeyrock92

Categories Pies

Number Of Ingredients 15

3/4 cup(s) unsalted butter, softened
1/2 cup(s) sugar
2 - egg yolks
3/4 teaspoon(s) almond or vanilla extract
1/8 teaspoon(s) salt
1 3/4 cup(s) all-purpose flour
FOR THE FILLING
3 tablespoon(s) seedless raspberry spreadable fruit
3/4 cup(s) sugar
3 tablespoon(s) all-purpose flour
dash(es) salt
3/4 cup(s) heavy whipping cream
1/3 cup(s) half-and-half cream
1/2 teaspoon(s) almond or vanilla extract
- fresh raspberries, optional

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks, extract and salt. Gradually beat in flour. Shape dough into 3/4-in. balls; place in greased mini-muffin cups. Press evenly onto bottoms and up sides of cups. Bake at 350° for 10-12 minutes or until light brown. Cool in pans on wire racks.
Spread 1/4 teaspoon spreadable fruit onto the bottom of each crust. In a small bowl, combine the sugar, flour and salt. Whisk in the whipping cream, half-and-half and extract just until blended (mixture will be thin). Spoon 2 teaspoons filling into each crust. Bake 12-14 minutes or until filling just begins to bubble.
Cool for 10 minutes before removing from pans; cool completely on wire racks. If desired, top with raspberries. Refrigerate leftovers.