Creamy Raspberry Tarts
Nummy dessert from cooking light 1988
Steps
Combine 1 tablespoon brown sugar , cinnamon , and nutmeg , stir and set aside.
Cut rounds from each tortilla , using a 3 1 / 2 inch biscuit cutter , discard excess.
Brush both sides or tortillas with warm water.
Coat top side of each round with cooking spray , sprinkle with brown sugar mixture.
Press each tortilla into a muffin cup.
Bake at 350 degrees for 14 minutes.
Cool in pan on a wire rack.
Remove from pan , and set aside.
Rinse berries , drain and set aside.
Combine cream cheese , almond extract and remaining 2 teaspoons brown sugar in a small bowl , stir well.
Spoon cream cheese mixture evenly into each taret shell , and top with raspberries.
Ingredients
brown sugar, ground cinnamon, ground nutmeg, flour tortillas, vegetable oil cooking spray, fresh raspberries, light cream cheese, almond extract