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Nothing says summer like fresh berries and we sure have been getting our fill of them lately. Berries are one of my favorite things about this time of the year and I will look for any excuse to enjoy them every day while they are in season. I can find a way to incorporate them into most meals, but let's be honest and admit that they are always best saved for baking and desserts. And this week I did just that. I was craving a cheesecake but didn't want to turn my oven on for the amount of time it takes to bake one. But luck was on my side when I found a suitable substitute by stumbling on this Raspberry Tart in Golden Blossom Honey's recipe index because I was able to get a cheesecake-like dessert without the cheesecake effort.
This tart comes together fairly quickly, so you can make it the morning of your event, or if you're not in a hurry, it can be made a day ahead of time. I found that the filling set within a few hours of pulling it from my oven, so I was able to dig in the same day I baked it. I love a pretty summer dessert and this one, while simple, will look classy on any dessert table this season. You can pile your raspberries in the center of the tart or cover the entire top, but I chose to keep my design simple by circling the border with raspberries, then added a little floral touch with a tiny hydrangea and mint leaves plucked from my garden. But if you're like my husband, the decoration doesn't matter, it only matters how it tastes. And for him, this raspberry tart got a 10/10. Definitely a keeper and one to make a few more times this summer while the berries are in season.
Ingredients
Crust:
1 (9 ounce) package thin chocolate wafer cookies (sometimes found in the ice cream aisle)
1/2 cup butter, melted
Filling:
2 (8 ounce) packages cream cheese, softened to room temperature
1/3 cup GOLDEN BLOSSOM HONEY
1/4 teaspoon almond extract
2 eggs
2 tablespoons flour
1/4 teaspoon salt
2 cups fresh raspberries
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What's your favorite berry?
Looks gorgeous, I am happy that at least you have them this year as I no longer do. They destroyed my last bush earlier this year, so I no longer have raspberries.
ReplyDeleteOur hydrangeas are also in full bloom and love that spatula with strozzberies design, so cute.
So what are you mashing to put in your tea then, deary?
DeleteNothing, sadly, just lemon and honey. I've been drinking iced earl gray or black tea with apple or blueberry flavour in the mornings, and some iced fruit teas or chilled cammomile in the afternoons, big half a litre cup.
DeleteI'm sorry to hear that! I know how you used to love mashing the raspberries into your summer tea, so I hate that you have to stick with boring lemon this year :(
DeleteI’ve always loved red and black raspberries since I was a kid. We had wild black raspberry bushes growing in the field next to my house and it was so exciting to pick and eat them.
ReplyDeleteAs expensive as they are, that would be gold to get free berries!
DeleteTaste sure beats decoration haha but yeah, it does look pretty too.
ReplyDeleteTaste always wins!
DeleteThat sounds so good. I love all kinds of berries but blackberries are the best.
ReplyDeleteStrawberries are my favorite, but blackberries are always up there in the ranks for me.
DeleteGracias por la receta. Te mando un beso.
ReplyDeleteThanks for stopping in!
DeleteThis looks so pretty! Perfect filling and crust.
ReplyDeleteThank you so much!
DeleteI have never made a tart. I'm sure I must have tried one at some point. I'd definitely try this one. We have blueberries, raspberries and strawberries coming out of our ears right now. BOGO sale I had to take advantage of... :)Your Hydrangeas are pretty. One of my top 3 favorites (all tied for first place). :)
ReplyDeleteSame! Those BOGOs you cannot pass up! Are you getting yours at Publix? I loved their BOGOs when we were in Florida. Our local supermarket was running the sale on all berries last week so I loaded up!
DeleteIts not fair for me to read your blog when I am hungry. This sounds so good and it came out so well. And thanks for the link to the Blossom Honey recipe page!
ReplyDeleteAllie of
www.allienyc.com
Your tart sounds delicious and looks very attractive. What a beautiful treat.
ReplyDeleteThanks for this recipe, I'd even eat the photo, it's such an appealing pie!
ReplyDelete