Creamy Raspberry Graham Tarts 2 In 1 Recipes

RASPBERRY CREAM TARTS

Steps:

• In a small wide-bottom bowl, sprinkle gelatin over 1 tablespoon milk; let stand for 2 minutes. In a small saucepan, combine sugar, flour and salt. Gradually whisk in remaining milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot liquid into gelatin mixture. Stir until gelatin is dissolved; return to pan. Gently stir in extract. Cover and cool to room temperature without stirring, about 30 minutes. , For crust, in a small bowl, combine flour, sugar and salt; blend in butter with a wooden spoon until smooth. Press onto the bottom and up the sides of two 4-in. tart pans with removable bottoms coated with cooking spray. , Bake at 375° for 12-15 minutes or until golden brown. Cool on a wire rack. , In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold into filling mixture. Spoon into tart shells. Cover and chill for at least 1 hour. Top with raspberries.

CREAMY RASPBERRY GRAHAM TARTS: 2 IN 1

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until ice is completely melted and gelatin is slightly thickened.
• Whisk in COOL WHIP until blended. Reserve 1/4 cup raspberries; stir remaining raspberries into gelatin mixture. Refrigerate 20 min. or until mixture is thick enough to mound.
• Spoon 1/2 cup gelatin mixture into each pie crust; top with reserved raspberries. Refrigerate 10 min. Meanwhile, refrigerate remaining gelatin mixture for later use to make frozen sandwiches. (See tip.)

CREAMY RASPBERRY TARTS

Steps:

• Combine 1 tablespoon brown sugar, cinnamon, and nutmeg, stir and set aside.
• Cut rounds from each tortilla, using a 3 1/2 inch biscuit cutter, discard excess.
• Brush both sides or tortillas with warm water.
• Coat top side of each round with cooking spray, sprinkle with brown sugar mixture.
• Press each tortilla into a muffin cup.
• Bake at 350 degrees for 14 minutes.
• Cool in pan on a wire rack.
• Remove from pan, and set aside.
• Rinse berries, drain and set aside.
• Combine cream cheese, almond extract and remaining 2 teaspoons brown sugar in a small bowl, stir well.
• Spoon cream cheese mixture evenly into each taret shell, and top with raspberries.

RASPBERRY SUGAR CREAM TARTS

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.

CREAMY RASPBERRY GRAHAM FROZEN SANDWICHES

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until ice is completely melted and gelatin is slightly thickened.
• Whisk in COOL WHIP until blended. Stir raspberries into gelatin mixture. Refrigerate 20 min. or until mixture is thick enough to mound.
• Spoon 1/4 cup of the gelatin mixture onto each of 24 graham squares. Cover with remaining graham squares to make 24 sandwiches. Freeze 2 hours or until firm. Wrap individually in plastic wrap; place in freezer-weight resealable plastic bag. Store in freezer up to 2 months. Let stand 10 min. at room temperature before serving.

RASPBERRY CREAM TART

Steps:

• Preheat oven to 425 degrees.
• Line 9-inch straight-sided tart or flan ring with pastry, prick bottom, line with foil and weight with dried beans or pastry weights. Bake for 6 minutes. Remove foil and bake another 4 to 5 minutes, until pastry is parchment color. Remove from oven and lower temperature to 350 degrees.
• Mix raspberries with 2 tablespoons sugar and spread in tart shell.
• Lightly beat eggs and mix with almonds and confectioners' sugar. Add 1 cup of cream and pour over raspberries. Bake about 30 minutes, until lightly brown. Remove from oven and allow to cool at room temperature but do not refrigerate before serving.
• Whip 1 cup cream, sweeten with remaining 2 tablespoons sugar and stir in framboise. Chill until ready to serve. Serve with tart.

EASY RASPBERRY CREAM TART

Steps:

• Press cookie dough slices into bottom and fluted sides of a greased 11" tart pan with removable bottom, do not prick; bake 20 minute at 350.
• In a small mixing bowl, beat cream cheese on high for 30 seconds, add 1/4 Celsius sugar, egg, lemon zest, juice and vanilla, beat until combined.
• Pour cheese mixture over warm crust, spread evenly.
• Place raspberries in a single layer on top of cheese mixture, sprinkle with 2 teaspoons sugar.
• Bake 15-17 min or until cheese mixture is set; transfer to a wire rack, let cool 30 minute before serving.
• Just before serving sprinkle with powdered sugar & garnish with additional fresh berries, if you like.

RASPBERRY CREAM TARTS

Steps:

• In medium bowl, beat pudding mix and milk with wire whisk until well blended. Stir in 1 cup of the whipped topping. Spoon mixture evenly into tart shells.
• Spoon 2 tablespoons remaining whipped topping in center of each tart. Top with raspberries. Serve immediately, or refrigerate until serving time.

PASTRY CREAM FOR RASPBERRY TART

Steps:

• Prepare an ice bath, and set aside. In a medium bowl, combine cornstarch, flour, 1/2 cup sugar, and salt; stir to mix. In another medium bowl, whisk eggs until smooth. Add flour mixture to egg mixture, and whisk to combine.
• In a medium saucepan, combine milk and remaining 1/2 cup sugar. Bring mixture to a boil over medium-high heat, stirring until sugar is dissolved. Remove from heat; whisking constantly, slowly pour into egg mixture.
• Transfer mixture to a clean saucepan set over medium-high heat. Bring to a boil, whisking constantly, until thickened, about 3 minutes.
• Transfer mixture to a large heat-proof bowl. Whisk in butter and vanilla; set bowl in ice bath, stirring occasionally, until completely chilled, 10 to 12 minutes. Cover with plastic wrap, pressing it directly on surface of pastry cream to prevent a skin from forming. Place in refrigerator until ready to use.

RASPBERRY SOUR CREAM TART

Steps:

• Make crust:
• Preheat oven to 375°F. Grind crackers and sugar in processor until coarse crumbs form. Add butter and process until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake until crust is firm to touch, about 8 minutes. Cool crust on rack.
• Make filling and topping:
• Using electric mixer, beat cream cheese and sugar in medium bowl until smooth. Beat in sour cream, lemon juice and vanilla. Spread filling in cooled crust. Chill until firm, at least 4 hours. (Can be made 1 day ahead. Cover; keep chilled.)
• Arrange berries over filling. Whisk jam in small bowl to loose consistency. Drizzle over berries. Serve immediately or chill up to 3 hours.

RASPBERRY TORTE WITH GRAHAM CRACKER CRUST

Steps:

• Combine graham cracker crumbs and melted oleo.
• Put in greased 13x9 inch pan.
• Beat 2 eggs with sugar with mixer until well blended.
• Add two more eggs and cream cheese and beat well.
• Pour on top of crust.
• Bake at 350 degrees for 20-30 minutes.
• Cool on wire rack.
• While this is cooling combine water, corn starch, sugar, and raspberries in saucepan.
• Bring to a boil on medium-high heat.
• Cook until thickened.
• Cool and add half package of reserved raspberries.
• Pour over cooled filling and refrigerate covered.
• Top with Reddi-Wip when serving.

RASPBERRY TARTS

Steps:

• In a saucepan or microwave, heat preserves until melted; stir. Spoon into graham cracker shells. In a small saucepan, bring cream to a boil. Remove from the heat; stir in the chocolate chips until melted and smooth. Spoon into shells.
• Heat marshmallow creme just until softened; drop by teaspoonfuls onto chocolate. Cut through with a knife to swirl the marshmallow creme. Place raspberries around the outer edge of crust. Refrigerate until serving.