Creamy Raspberry Tarts

1. 1

   Combine 1 tablespoon brown sugar, cinnamon, and nutmeg, stir and set aside.

2. 2

   Cut rounds from each tortilla, using a 3 1/2 inch biscuit cutter, discard excess.

3. 3

   Brush both sides or tortillas with warm water.

4. 4

   Coat top side of each round with cooking spray, sprinkle with brown sugar mixture.

5. 5

   Press each tortilla into a muffin cup.

6. 6

   Bake at 350 degrees for 14 minutes.

7. 7

   Cool in pan on a wire rack.

8. 8

   Remove from pan, and set aside.

9. 9

   Rinse berries, drain and set aside.

10. 10

    Combine cream cheese, almond extract and remaining 2 teaspoons brown sugar in a small bowl, stir well.

11. 11

    Spoon cream cheese mixture evenly into each taret shell, and top with raspberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.