Ingredients:

  • 1.5 cups (180g) crushed graham crackers or digestive biscuits
  • 5 tbsp (70g) unsalted butter, melted
  • 2 tbsp (25g) granulated sugar
  • 16 oz (450g) Philadelphia cream cheese, softened to room temperature
  • 0.5 cup (60g) powdered sugar, sifted
  • 1 tsp (5ml) pure vanilla extract
  • 1 cup (240ml) heavy whipping cream, chilled
  • 1 cup (150g) fresh raspberries
  • 1 cup (100g) store-bought mini meringues, roughly crushed
  • 0.5 cup (120ml) heavy whipping cream, whipped to soft peaks
  • 2 tbsp (30ml) raspberry coulis or seedless jam

Instructions:

  1. In a medium bowl, stir together the crushed biscuits, melted butter, and sugar until the mixture resembles wet sand.
  2. Spoon equal amounts into the base of your tart pans. Use the bottom of a small glass or your thumb to press the mixture firmly into the bottom and slightly up the sides.
  3. Place the pans in the freezer for 10 minutes to lock in the shape.
  4. Beat the softened cream cheese and powdered sugar together until smooth and lump-free. Stir in the vanilla extract.
  5. In a separate chilled bowl, whip the heavy cream until stiff peaks form.
  6. Gently fold the whipped cream into the cream cheese mixture using a spatula slowly to keep the filling light.
  7. Pipe or spoon the filling into the chilled crusts, smoothing the tops with a spatula.
  8. Refrigerate for at least 4 hours (or overnight) until the filling is firm to the touch.
  9. Just before serving, place a small swirl of whipped cream on top of each chilled tart.
  10. Press 2-3 fresh raspberries into the cream and sprinkle a generous pinch of crushed meringues over the top.
  11. Drizzle the raspberry coulis over the meringues for a pop of color and tartness.