Baba au Rhum Tart

1/4 cup vanilla syrup, found on coffee isle
3 to 4 tablespoons light rum
1 (7-ounce, 10-inch) large packaged sponge cake shell
2 cups packaged prepared vanilla pudding
1 pint strawberries, sliced

Combine the vanilla syrup and the rum. Douse sponge cake with rum syrup mixture. Fill cake shell with pudding. Top with arranged, sliced strawberries.

Raspberry Tart

For crust:
1 1/4 cups all-purpose flour
1/4 cup sugar
1/2 cup (1 stick) cold unsalted butter, cut into pieces
2 to 3 tablespoons cold water

For filling:
1 (8-ounce) package cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
1 large egg, beaten lightly
1 tablespoon all-purpose flour
1/4 cup seedless raspberry jam
1 tablespoon water
3 cups raspberries, picked over

Preheat oven to 350 degrees F.

Make crust: In a food processor blend together flour, sugar, and butter until mixture resembles coarse meal. Add 2 tablespoons water and toss until incorporated. Add enough remaining water if necessary until mixture begins to come together but is still crumbly. Refrigerate dough, wrapped in plastic for 1 hour.

Press crust evenly onto bottom and sides of an 11-inch tart pan with removable fluted rim. Prick the crust with a fork, line the dough with aluminum foil and weigh it down with pie weights or beans and bake in middle of oven until golden, about 30 minutes.

Make filling while crust bakes: In a bowl with an electric mixer beat together cream cheese, sugar, vanilla, and egg until smooth. Add flour and blend mixture well.

Pour the filling into the warm crust, spreading evenly, and bake in middle of oven until set, about 20 minutes. Cool the tart in its pan on a rack.

In a small saucepan heat jam with water over moderate heat, stirring, until melted and smooth. Remove pan from heat and cool jam slightly. Arrange raspberries decoratively on top of tart and brush gently with jam.

Blueberry Cream Cheese Tarts

Ingredients:

2 (8-ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon pure vanilla extract
2 eggs
12 vanilla wafers
1 (21-ounce) can blueberry filling, or other pie filling. Or prepare your favorite topping of choice. Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a muffin pan.

Directions:

Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Place 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 blueberry filling on top, or pie filling of your choice.