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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Nicholas Avery
[email protected]I'm not a huge fan of raspberries, but I decided to give this recipe a try anyway. I'm so glad I did! The curd filling was surprisingly delicious, and the shortbread crust was the perfect complement. I'll definitely be making these again, even if I d
la
[email protected]These tassies were amazing! The curd filling was perfectly tart and creamy, and the shortbread crust was buttery and flaky. I loved the burst of raspberry flavor in every bite. I will definitely be making these again and again!
nontobeko yvonne
[email protected]These tassies were good, but not great. The curd filling was a bit too tart for my taste, but the shortbread crust was delicious. I think I'll try a different recipe next time.
Jean Caleb Ishimwe
[email protected]These tassies were a disappointment. The curd filling was too runny, and the shortbread crust was too dry. I followed the recipe exactly, so I'm not sure what went wrong. I won't be making these again.
Peter Ndichu
[email protected]These tassies were a bit time-consuming to make, but they were worth the effort. The curd filling was delicious, and the shortbread crust was perfect. I loved the way the raspberries complemented the other flavors. I'll definitely be making these aga
Derin Hey
[email protected]I'm not a baker, but I decided to give this recipe a try. I'm so glad I did! The tassies were easy to make and turned out perfectly. They were a big hit with my family and friends. I'll definitely be making these again soon.
Abdul Swaburu
[email protected]These tassies were amazing! The curd filling was the perfect balance of tart and sweet, and the shortbread crust was buttery and flaky. I loved the burst of raspberry flavor in every bite. I will definitely be making these again and again!
Phaedra Ribaric
[email protected]These tassies were good, but not great. The curd filling was a bit too tart for my taste, and the shortbread crust was a bit too dry. I think I'll try a different recipe next time.
Zualfqarali Cahndio
[email protected]These tassies were a disaster! The curd filling was too runny, and the shortbread crust was too crumbly. I ended up throwing the whole batch away. I'm not sure what I did wrong, but I'm not going to try making these again.
Smoffical 11
[email protected]These tassies were a bit more work than I expected, but they were worth it in the end. The curd filling was a little runny, but it still tasted great. The shortbread crust was delicious, and it held up well to the filling. I'll definitely be making t
Dallas Brown
[email protected]I've made these tassies several times now, and they're always a crowd-pleaser. They're easy to make and always turn out perfectly. I love that I can make them ahead of time and freeze them for later. They're the perfect dessert to have on hand for un
oluchimiracle akachukwu
[email protected]These tassies were a hit at my party! Everyone loved the combination of the tart raspberry curd and the sweet shortbread crust. I even had a few people ask for the recipe. I'll definitely be making these again for my next gathering.
Mathew adeleke aka Akanbi
[email protected]I'm not a huge fan of raspberries, but I decided to give this recipe a try anyway. I'm so glad I did! The curd filling was surprisingly delicious, and the shortbread crust was the perfect complement. I'll definitely be making these again, even if I d
Zain Mk
[email protected]These raspberry curd tassies were a delightful treat! The curd filling was perfectly tart and creamy, and the shortbread crust was buttery and flaky. I especially loved the burst of raspberry flavor in every bite. I will definitely be making these ag