RASPBERRY CURD TASSIES
Betty Crocker® sugar cookie mix provides a simple addition to these tassies filled with curd and raspberry jam - a delicious dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 28
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Generously spray 28 mini muffin cups with cooking spray. In food processor, place almonds. Cover; process until finely ground.
- In large bowl, stir cookie mix, almonds, melted butter and cream cheese until soft dough forms. Shape dough into 28 (1-inch) balls. Press 1 ball in bottom and up side of each muffin cup.
- Bake 12 to 13 minutes or until golden brown. Using end of wooden spoon handle, press deep well into center of each cookie cup. Cool completely in pans on cooling racks. Twist to remove from pans.
- In small bowl, mix lemon curd and raspberry jam. Spoon about 1 teaspoon mixture into each cookie cup. Top with dollop of whipped topping, 1 raspberry and mint leaf.
Nutrition Facts : Calories 170, Carbohydrate 24 g, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 80 mg
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Md Shafiul
[email protected]I'm always looking for new and exciting recipes to try, and these tassies definitely fit the bill. They were easy to make and turned out beautifully. Thanks for sharing!
Amjad Baba Sanjay Baba
[email protected]These tassies were a big hit at my recent brunch. Everyone loved the combination of sweet and tart flavors. I'll definitely be making them again soon.
Asadullah Asad
[email protected]I'm not usually a fan of desserts, but these tassies were amazing! The crust was flaky and the raspberry curd filling was perfectly tart. I'll definitely be making these again.
Angry Ethan
[email protected]These tassies were a bit time-consuming to make, but they were worth the effort. They were absolutely delicious and perfect for a special occasion.
freaky artist
[email protected]I've been looking for a good raspberry curd tassie recipe for ages. This one is definitely a keeper! Thanks for sharing.
Adham Ziad
[email protected]I had some trouble finding raspberry curd, so I made my own using a different recipe. It turned out great and the tassies were delicious!
Molly Sanger
[email protected]These tassies were a bit too sweet for my taste, but my family loved them. I might try reducing the sugar next time.
Abdulai Nadiatu
[email protected]I'm new to baking and this recipe was perfect for me. It was easy to follow and the results were impressive. I'll definitely be making these again.
Rabbi Rana
[email protected]I love how versatile this recipe is. I've already tried it with different fruits, like blueberries and strawberries. They all turned out great!
GHOST_GODZILLA BTW
[email protected]These tassies were a bit more work than I expected, but they were definitely worth the effort. They were a huge hit at my daughter's birthday party.
Sasi kala Dewan
[email protected]I've tried many raspberry curd recipes before, but this one is by far the best. The curd filling is so smooth and velvety, and the crust is perfectly crisp.
Purity Kagwiria
[email protected]I'm not a big fan of raspberry, but these tassies were surprisingly delicious! The curd filling was smooth and creamy, and the crust was perfectly flaky.
Sana Shah
[email protected]My kids loved these tassies! They were easy to make and the raspberry curd filling was a real crowd-pleaser.
obuj manob
[email protected]These tassies were a hit at my recent dinner party. Crust was crisp and buttery, while the raspberry curd filling was creamy and tart. Perfect balance of flavors!
Ranjit Sada
[email protected]I have been baking for years and this is one of the most delightful recipes I have ever tried. The raspberry curd filling is absolutely divine!
Azizullah soomro
[email protected]Loved the combination of sweet and tart flavors! Crust was flaky and the raspberry curd filling was divine. 10/10 would recommend!
Patrick Flaven
[email protected]Raspberry Curd Tassie was an exciting treat to try! Crust was golden brown and buttery, curd was smooth and tangy. A definite winner!