Hello spring! The sun is shining, the snow is (almost) all gone, and everyone seems to have a skip in their step. April is a wonderful month and it’s only going to get better from here, folks!
With Easter coming soon, I thought I would share what I’ve been up to in the kitchen in preparation. A few years ago, my sister shared her easy dessert tart recipe with me and it’s truly my go-to dessert recipe now because it’s just that easy and there’s so many variations you can make using different fruit. I posted a Blueberry Dream Tarts Recipe over a year ago and it’s been a popular one on my site (thank you to all those who have pinned and shared!)
This weekend, I made a treat for Easter in a variation of that recipe. Instead of 12 regular size tart shells I used 18 Mini Tenderflake Tart Shells. They are easier for little hands to handle (we had to test a few to be absolutely sure of course!) and by adding a cute topping of a mini-chocolate egg, they are perfectly dressed up for Easter!
- 4oz cream cheese (half a block)
- ½ cup icing sugar (confectioners sugar)
- ½ tsp vanilla
- 4oz whipping cream (1/2 cup)
- 1 cup raspberries
- 1 pkg (18) Tenderflake Mini Tart Shells
- Bake Tenderflake Mini Tart shells according to package instructions and set aside to cool (tip: before baking, poke each shell 2-3 times with a fork to keep them from “puffing up” when you bake them!)
- Combine the cream cheese, icing sugar and vanilla in a bowl and beat on low speed until smooth
- In a deep cold bowl whip the whipping cream until stiff peaks form (if you’re like me and wondered what the heck that meant, just whip it until it starts to stick to your mixer). Add to cream cheese mixture.
- Mash the raspberries then add to the mixture.
- Spoon mixture into your cooled tart shells
- Chill before serving. If adding the mini-chocolate eggs on top, chill in the freezer for about 20 minutes before adding the eggs on top.