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Baking recipe · from the recipe book

Raspberry Almond Cream Tarts with Fresh Berries

A crisp, buttery press-in almond shortbread crust holds a tangy vanilla cream-cheese yogurt filling crowned with juicy fresh raspberries and strawberries under a glossy honey glaze.

Raspberry Almond Cream Tarts with Fresh Berries

Ingredients

  • 2⅓ cups300 gAll-purpose flour
  • ½ cup whole60 gAlmondsfinely ground
  • 1 cup110 gPowdered sugardivided
  • ¼ tsp2 gSalt
  • 1 cup200 gUnsalted buttermelted
  • 1 tbsp12 gVanilla extractdivided
  • 1½ cups340 gCream cheesesoftened
  • 2 containers (6 oz)300 gPlain Greek yogurt, nonfat
  • 1 tbsp6 gLemon zest
  • 4 cups500 gRaspberries
  • 1¾ cups sliced300 gStrawberrieshalved
  • 3 tbsp60 gHoney
  • 1 tbsp15 gLemon juice

Steps

  1. Heat the oven to 350°F (175°C) and set out two 9-inch tart pans with removable bottoms.
  2. Make the crust: in a bowl, stir together the flour, ground almonds, half of the powdered sugar and the salt. Add the melted butter and one third of the vanilla and stir until it forms moist crumbs.
  3. Divide the crumbs evenly between the two pans and press firmly over the bottoms and up the sides. Prick the bottoms with a fork.
  4. Bake the crusts 20 to 25 minutes, until the edges are golden. Cool completely in the pans on a rack, about 45 minutes.
  5. Make the filling: beat the cream cheese with the remaining half of the powdered sugar until smooth, then beat in the Greek yogurt, the lemon zest and the remaining two thirds of the vanilla.
  6. Spread half of the filling into each cooled crust.
  7. Arrange half of the raspberries and half of the strawberries over each tart, keeping the top open so the filling peeks through.
  8. Make the glaze: warm the honey with the lemon juice in a small pan just until fluid, then brush it over the fruit on both tarts.
  9. Chill the tarts at least 2 hours, until the filling is set. Remove the pan rings and cut each tart into 6 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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