
Paula Deen's Cream Cheese Tart with Raspberries

Paula Deen's Cookies-and-Cream Napoleon

Paula Deen's Kitchen Essentials

Paula Deen's DIY Home Projects

Paula Deen's Pound Cake Workshop

Cruisin' with Paula Deen

Behind the Scenes: Paula Deen Shakin' It Up with Rachael

Q with Paula Deen

Audience Q & A with Paula Deen

Bobby Deen's Healthier Fried Chicken

Paula Deen's Smothered Chicken
Ingredients
- 12 vanilla wafers
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 cup sugar
- 2 8-ounce packages cream cheese, softened
- 1 jar of raspberry preserve
- Fresh Raspberries (enough to top tarts)
Preparation
Preheat oven to 350 degrees. Place a paper cupcake liner in each cup of muffin pan. Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, one at a time, beating well after each addition. Lay a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes. Allow tarts to cool completely. Serve with raspberry filling on top, or pie filling of your choice.