Chocolate Raspberry Cream Cheese Tarts

Print this recipe

Pastry Shells:

12 small tart pastry shells or 9” pastry shell.

1. Line un-pricked pastry shells with aluminium foil. 2. Bake at 450* for 8 minutes.

2. Remove foil and bake 5 minutes longer.

3. Cool on wire rack.

- OR -

Flan Crust:

1 ½ cups flour
½ cup icing sugar
¾ cup butter, softened

1. Mix well then press into flan pan, bake at 325* for 20-22 minutes.

2. Allow to cool in pan and then gently remove.

Raspberry Filling:

2 cups raspberries, fresh or frozen, thawed (or your fruit of choice, chopped)

3. Heat in microwave until juicy, approximately 2-4 minutes (Filling can also be cooked on top of the stove.)

4. Mix together:

3 Tbsp sugar
1 Tbsp cornstarch

5. Gently stir in and return to microwave and cook for 2-3 more minutes, set aside to cool for 15 minutes.

6. Spread in tart shells or pie shells or on flan crust.

Cream Cheese Filling:

1 8oz package cream cheese, softened
1/3 cup sugar
½ tsp vanilla extract

1. In a large bowl, beat the cream cheese, sugar, and vanilla until fluffy.

½ cup heavy whipping cream, whipped

2. Fold in whipped cream.

3. Spoon cream cheese mixture in large zip-lock bag. Cut a small corner off the bag.

4. Carefully pipe the cream cheese mixture over the raspberry layer in each tart or gently spread in pie shell.

5. Cover and refrigerate.

Chocolate Topping:

2 oz = 1/3 cup semi-sweet Chocolate chips
3 Tbsp butter

1. In a microwave safe bowl, melt the chocolate chips and butter for 20 seconds. Stir until smooth.

2. If desired, top the tarts with a few fresh raspberries.

3. Using a fork, drizzle the melted chocolate over the cream cheese layer.

4. Store in the refrigerator.

These tarts are super delicious! This recipe will also make one 9” pie or flan. Enjoy!

French Bread

Print this recipe

10 cups of flour

1. Place 9 cups of flour in a large bowl.

2. Make a hollow in the center.

3. Add:

4 cups warm water
¼ cup sugar
¼ cup oil
2 tsp salt
3 tbsp yeast (I use instant yeast)

4. Let set for 5-10 minutes

5. Stir in flour and continue kneading in bowl

OR spread 1 cup of flour on your cupboard, pour dough onto flour and continue to knead. Dough will be sticky but continue to knead until it is smooth, adding flour as necessary.

6. Put back in the large bowl and let rise for 1-2 hours. I often set the bowl in the oven with the oven light on and a bowl of hot water to speed up rising.

7. After dough has risen, punch dough down and divide into 4 equal parts.

8. Grease your cupboard with butter and roll into four long loaves and place on greased cookie sheets. Let rise 30-45 minutes.

9. Heat oven to 400*

10. Bake for 17-25 minutes, until golden brown. The bake time will depend on how well your oven heats.

This dough can also used to make pizza crust. Instead of making loaves, press each ball into a flat, round pizza shape.

This recipe pairs great with One Dish Pasta.

This bread can be used to make garlic bread.

Cooking With Anna Marie: March 10