Fresh Ideas: Raspberry Almond Cream tartlets offer a solution Fresh Ideas: Raspberry Almond Cream tartlets offer a solution Photo by Helana Brigman -- Instead of cheesecake, try Raspberry Almond Cream Tartlets. Helana Brigman| Special to The Advocate Aug. 11, 2014 Comments 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 email@example.com.