Raspberry Orange Tart

Recipe

Dessert
Raspberry Orange Tart

Primary Media

White plate topped with circular tart with graham cracker crust, cream cheese filling and topped with orange segments, whole raspberries and fresh mint

User Rating

5 out of 5 stars
Rate it:
3 ratings

Recipe Data

12
Servings

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    Servings and Ingredients

    Ingredients
    Serves 12
    QuantityIngredientAdd
    20gingersnap cookies
    4 tbsp.Hy-Vee butter, melted
    8 oz.Hy-Vee cream cheese, room temperature
    ½ c.Hy-Vee granulated sugar
    1 tsp.Hy-Vee vanilla extract
    ½ c.heavy whipping cream
    2medium oranges, peeled, sectioned
    1(6 oz) container raspberries
    Mint leaves, for garnish

    Directions

    1. Process gingersnap cookies in food processor until finely ground. Transfer to a medium bowl and add melted butter. Press mixture into 8-inch spring-form pan; place in freezer.
    2. In a medium bowl, beat cream cheese and sugar with an electric mixer until fluffy. Add vanilla and beat until combined.
    3. In a separate bowl, beat heavy whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture. Spoon mixture into prepared crust; return to freezer for at least 1 hour or until set.
    4. Top with oranges and raspberries and garnish with mint before serving.

    Nutrition facts

    Servings

    230 Calories per serving

    Amounts Per Serving

    • Total Fat: 15g
    • Cholesterol: 45mg
    • Sodium: 130mg
    • Total Carbohydrates: 23g
    • Protein: 2g

    Daily Values

    0%
    Vitamin A 10%
    0%
    Vitamin C 30%
    0%
    Iron 6%
    0%
    Calcium 4%

    Recipe Source:

    Hy-Vee weekly ad from the week of March 23, 2011.