Recipe: Raspberry Fig Tarts
- Pre-made, small, frozen tart shells (24)
- Fresh raspberries
- Dried figs
- Bottle of Kirsch
- Brick of cream cheese (softened to room temperature)
- Tin condensed milk
- 1/3 cup Lemon juice
- 1 tsp. Vanilla
- Red currant jelly
Cut or chop dried figs – you will need approximately 2 cups of chopped figs for 24 small tarts. Place figs in a container that can be tightly sealed. Pour in enough Kirsch to cover the figs. Place in the fridge for 3 to 4 days before you make the tarts. Shake/stir occasionally (2-4 times a day). Add more Kirsch to keep the figs covered in liquid. On the day you plan to bake, drain these in a colander, and dab lightly with a piece of paper towel. Reserve any left-over liquid.
Bake the tart shells according to the instructions on the box. (Likely about 325 degrees for 12 mins). Set aside to cool.
Make the filling. Mix 1 brick of cream cheese with 1 tin of condensed milk and 1/3 cup of lemon juice and 1 tsp of vanilla. Mix until smooth and creamy with no lumps. Set aside.
Make glaze. Pour 6 Tblspn red currant jelly with 2 Tblspn Kirsh (use any left-over liquid from the fig container) into a small saucepan. Warm on medium heat on stovetop (don’t use the microwave) until the glaze is thick and smooth. Set aside but use while it is still warm or it will thicken/congeal.
Assemble the tarts. Fill each tart with cream filling to just below the brim of the shell. Spoon on figs. Decorate with a raspberry. Spoon on the glaze. Let sit in the fridge. These will keep for several days.