Fabulous Freelancer Foodie Recipe: Cream Cheese and Raspberry Tarts

This recipe for cream cheese and raspberry tarts might just be the perfect complement to a nice cup of tea or coffee!

Note: this is an adaptation of Catherine McCord’s recipe, as it was found in People magazine.


  • ¼ cup of whipped cream cheese
  • 1 tablespoon of honey or agave syrup
  • 1 ½ cups of powdered sugar
  • 1 tablespoon of water or milk
  • 1 cup of defrosted or fresh raspberries
  • 1 package (14 oz) of a refrigerated pie crust


  1. Preheat an oven to 400 Degrees Fahrenheit.
  2. Mash ½ cup of the the raspberries, honey/agave syrup, and creams cheese together in a bowl.
  3. Unroll the refrigerated pie crust and, using the cookie cutter shape of your choice, cut out the shapes (it should come to about 20 pieces).
  4. Take 10 of those pieces and place the mashed mixture on top of each of those.
  5. Cover those pieces with the remaining 10 pieces of pie crust, leaving a ¼-inch border on each of them.
  6. Seal those borders by pressing down on them with a fork.
  7. Lightly place water on the borders.
  8. Use a toothpick to poke holes in each of the tarts.
  9. Place the tarts on a baking sheet that’s lined with parchment paper, and bake for 20 minutes.
  10. Strain the remaining ½ cup of raspberries so that their juice runs into a bowl, then mix in the powdered sugar and the milk until it’s all smooth, becoming icing.
  11. Once the tarts are sufficiently cooled, spread the icing on them, and serve.

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