Cream Cheese Pastry Cream
  • 3 Tablespoons cornstarch
  • 1 Package (8 ounces) cream cheese, softened and cut into cubes
  • 1/2 Tsp. vanilla extract
  • 5 large egg yolks
  • 1/2 vanilla bean, split and scraped (or 1/2 teaspoon vanilla extract)
  • 1 1/4 Cups whole milk, divided
  • 6 Tablespoons granulated sugar, divided
Raspberry Topping
  • 2 Packages (6 ounces each) Driscoll's Raspberries, divided
  • Tsp.
  • Chocolate curls or shaving for garnish
Chocolate Cookie Tart Shells
  • 3/4 Cup unsalted butter (1 1/2 sticks), softened
  • 3/4 Cup confectioners sugar
  • 1/2 Tsp. vanilla extract
  • 1 1/2 Cups all-purpose flour
  • 1/4 Cup plus 2 tablespoons unsweetened Dutch processed cocoa powder
  • 3/4 Tsp. salt
  • 1 large egg, lightly beaten
Chocolate Cookie Tart Shells, Part 1
  1. PLACE butter into bowl of an electric stand mixer fitted with paddle attachment.

    ADD confectioners’ sugar.
    BEAT butter mixture until smooth and light in color.
    ADD egg.

    ADD vanilla.

    BEAT again to combine.

    LEAVE butter mixture in place in electric mixer.
    PLACE all-purpose flour into a separate medium bowl.
    ADD cocoa powder.
    ADD salt.
    WHISK flour mixture until combined.
    ADD ½ of flour mixture to butter mixture.
    BEAT to combine.
    ADD remaining flour mixture to butter mixture.
    BEAT again to combine.
    FORM dough into a disk.
    WRAP dough with plastic wrap.
    CHILL dough in refrigerator at least 1 hour WHILE making pastry cream.
Cream Cheese Pastry Cream
  1. PLACE 1 cup milk into a medium saucepan.
    ADD 3 tablespoons sugar.
    ADD vanilla bean (if using).
    SIMMER over medium heat until just beginning to steam.
    SET ASIDE hot milk mixture.
    PLACE cornstarch into a medium bowl.
    ADD 3 tablespoons sugar.

    WHISK cornstarch mixture until thoroughly combined.
    ADD egg yolks.
    WHISK again.
    ADD remaining 1/4 cup cold milk.

    WHISK again until egg yolk mixture is smooth.
    ADD 1/4 cup hot milk mixture to egg yolk mixture WHILE WHISKING constantly.
    ADD another 1/4 cup hot milk mixture to egg yolk mixture WHILE WHISKING constantly.
    WHISK egg yolk mixture into remaining hot milk mixture.

    BRING milk mixture to a boil WHILE STIRRING constantly.

    BOIL 1-4 minutes, or until thickened WHILE STIRRING constantly.

    REMOVE pastry cream from heat.
    ADD cream cheese.
    ADD 1/2 teaspoon vanilla extract (or 1 teaspoon vanilla extract if not using vanilla bean in previous steps).
    WHISK until smooth.
    STRAIN pastry cream through a mesh strainer into a medium bowl.
    PRESS plastic wrap directly onto surface of pastry cream.

    REFRIGERATE pastry cream WHILE CONTINUING with chocolate cookie tart shells.
Chocolate Cookie Tart Shells, Part 2

  1. SPRINKLE a work surface lightly with flour.
    ROLL out dough to a 10 x 20-inch rectangle.

    CUT out 8 dough circles about 4 ½ inches in diameter. You can use a plastic lid from a large yogurt or sour cream container as a guide.
    PRESS dough circles into 3 ½ inch tart pans.
    PRICK each tart shell all over with a fork.
    FREEZE shells for 30 minutes.
    PREHEAT oven to 325°F.
    PRESS squares of aluminum foil directly onto surface of each tart shell.
    FILL tart shells with dried beans, rice, or pie weights.
    BAKE tart shells 15 minutes.
    CAREFULLY REMOVE weights from tart shells.
    CAREFULLY REMOVE foil from tart shells.
    BAKE 5-10 minutes longer or until crusts are no longer shiny.
    ALLOW tart shells to cool for 5 minutes.
    REMOVE tart shells from pans.
    SET ASIDE tart shells to cool completely.
  1. WHISK pastry cream until smooth.

    SPOON pastry cream into tart shells.

    SMOOTH surface of tarts with the back of a spoon.

    TOP tarts with raspberries.

    GARNISH tarts chocolate curls or shavings.

    SERVE immediately.
Calories 265
Total Fat 16.04 g
Saturated Fat 9.22 g
Cholesterol 108.15 mg
Sodium 169 mg
Total Carbohydrates 27.60 g
Dietary Fiber 2.26 g
Protein 4.53 g