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Raspberry Tarts - Orgran

  • Prep Time: 40m
  • Cook Time: 20m
  • Serves: 20



  • 2 packages ORGRAN Amaretti Biscotti
  • butter or monounsaturated margarine
  • 2 eggs
  • soft Philadelphia™ cream cheese
  • 1/2 cup cream
  • 3/4 cup caster sugar
  • 1 teaspoon vanilla essence
  • frozen raspberries (fresh raspberries can be used)


  • 1. Preheat oven to 160°C (325°F).
  • 2. Place biscotti into the bowl of an electric food processor or blender. Process to make fine biscuit crumbs. Put biscuit crumbs into a medium-sized mixing bowl.
  • 3. Put butter into a small microwave-safe bowl. Microwave on high for 30 seconds or until butter is melted. Pour butter into biscuit crumbs. Thoroughly mix to combine ingredients.
  • 4. Press a layer of biscuit crumb mixture into small foil trays. Place foil trays onto a flat baking tray to facilitate handling.
  • 5. Put eggs, cream cheese, cream, sugar and vanilla into the bowl of an electric food blender or food processor. Process to combine ingredients.
  • 6. Place approx. 4 raspberries onto the biscuit base in each foil tray.
  • 7. Carefully pour a small quantity of cream cheese filling over raspberries in each foil tray.
  • 8. Place into a moderate oven and bake for approx. 20 minutes or until set in the centre and cooked when tested.
  • Tips
  • These tarts are best if made in 6cm (2½") foil trays.