Fresh Ideas: Raspberry Almond Cream tartlets offer a solution

Ever try to make homemade cheesecake? It’s a tricky process with a lot that can go wrong — the cheesecake “cracks,” it doesn’t set right or you don’t have the proper springform pan.

For the cheesecake challenged (myself included), I’ve come up with a wonderful solution: miniature Raspberry Almond Cream Tartlets.

Not only do these minitarts taste just like cheesecake, but they also are made the same way as a traditional cheesecake.

The fact that they’re bite-sized is a plus, allowing you to serve individual portions.

Featuring fresh raspberries, homemade strawberry purée and an easy, homemade graham cracker crust, this recipe makes six (4.75-inch) tarts with a summery almond flavor with far less effort than the standard cheesecake.

Helana Brigman is a food writer, photographer and cookbook author. She can be reached with daily recipes at http://clearlydeliciousfoodblog.com or via email at hbrigm1@tigers.lsu.edu.