Easy Raspberry Tartlets

My kids aren't above using crackers as the base when we run out of cookies for this delicious treat, a great way to showcase fresh raspberries.

Berry Care 101
Don't wash the berries until you're ready to eat them. They'll keep for 1 to 2 days in the refrigerator but are best eaten right away.

If you want to save some for later, spread unwashed berries in a single layer on a cookie sheet, freeze for a couple of hours, then transfer to a freezer bag and freeze for a day or a year.

Hands-On Time: 5 minutes
Ready In: 5 minutes
Yield: 20 tartlets


    1 (8-ounce) container mascarpone cheese (in the dairy section)
    1/3 cup cold heavy cream
    1/4 cup sugar
    20 vanilla wafer cookies
    1 cup raspberries (4 1/2 ounces), rinsed and dried


  1. Beat mascarpone, cream and sugar in a large bowl with handheld mixer on medium-high until stiff peaks form, 1 to 2 minutes.
  2. Dollop some cream mixture onto each cookie. (You can also transfer cream to a sealable bag, snip off a bottom corner, and squeeze it onto the cookies.) Top with a berry. (You'll have about a cup of the cream left over. Spread it on a cinnamon-raisin bagel; make a decadent sandwich with jam on brioche; or sneak spoonfuls after the kids go to bed.

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