Line the tart shells with parchment paper and fill with pie weights or dried beans.
Bake for 10-12 minutes, or until the edges are lightly golden. Remove the parchment and weights, then bake for an additional 5 minutes. Let the crusts cool completely.
Make the Raspberry Filling:
In a medium saucepan, combine raspberries, sugar, cornstarch, lemon juice, and vanilla extract.
Cook over medium heat, stirring frequently, until the mixture starts to thicken and bubble. This should take about 5-7 minutes.
Remove from heat and let cool slightly.
Prepare the Cream Cheese Topping:
In a bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, and mix until well combined.
Assemble the Tarts:
Spoon the raspberry filling into the cooled tart crusts.
Top with a dollop of cream cheese mixture.
Garnish and Serve:
Garnish with fresh raspberries, mint leaves, and a light dusting of powdered sugar if desired.
Enjoy your Raspberry Rhapsody Tarts! They’re perfect for a sweet treat or a special occasion.
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