Yield: Yields one 91/2-inch tart.
Servings: twelve to sixteen.
To remove a tart from the pan, set the pan on a wide can and let the outside ring fall away. If it’s stubborn, grip the ring with your fingers to coax it off. Slide a long, thin metal spatula between the pan base and the curst and ease the tart onto a flat serving plate.
I’ve been making this for YEARS! I will say, the cream and cheese both need to be at room temp. I only serve this with a raspberry sauce. It escalates this dessert from an already over the top exquisite treat to a new level! I use the better homes and garden raspberry sauce recipe. Fresh raspberries are great, but frozen work just as well! Enjoy!
I have made this several times & it’s always delicious. However I made it for a birthday celebration this week and instead of the whipped cream topping I used the topping from FC #152 - the equally delicious chocolate espresso cream pie. This may have been the best dessert I have ever made! There wasn’t a sliver left!
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