Ever try to make homemade cheesecake? It’s a tricky process with a lot that can go wrong — the cheesecake “cracks,” it doesn’t set right or you don’t have the proper springform pan.
For the cheesecake challenged (myself included), I’ve come up with a wonderful solution: miniature Raspberry Almond Cream Tartlets.
Not only do these minitarts taste just like cheesecake, but they also are made the same way as a traditional cheesecake.
The fact that they’re bite-sized is a plus, allowing you to serve individual portions.
Featuring fresh raspberries, homemade strawberry purée and an easy, homemade graham cracker crust, this recipe makes six (4.75-inch) tarts with a summery almond flavor with far less effort than the standard cheesecake.