Raspberry Cream Tart

|This pretty (and easy) dessert has a crust made of refrigerated sugar cookie dough. A bit of an indulgence but hey!||1 roll of refrigerated sugar cookie dough cut into 1/2-inch-thick slices2 3 - ounce packages cream cheese softened1/4 cup granulated sugar1 egg1 teaspoon lemon zest1 tablespoon lemon juice1/2 teaspoon vanilla2 cups fresh red raspberries blueberries and/or blackberries2 teaspoons granulated sugarPowdered sugar|Pre-heat oven to 350 F. Press cookie dough slices into bottom and fluted sides of a greased 11-inch tart pan with removable bottom. Do not prick. (Or press onto bottom of greased 12-inch pizza pan.) Bake in a 350 F oven 20 minutes or until light brown. Remove from oven; set aside.In a small bowl beat cream cheese with an electric mixer on medium-high speed for 30 seconds. Add 1/4 cup sugar the egg lemon zest lemon juice and vanilla. Beat until combined. Pour cheese mixture over warm crust and spread evenly.Arrange the raspberries in a single layer on top of cheese mixture. Sprinkle raspberries with 2 teaspoons sugar. Bake for 15 to 17 minutes more or until or until cheese mixture is set. Transfer to a wire rack; let cool for 30 minutes before serving.Just before serving sprinkle with powdered sugar.|30.00 minutes|8|https://santabarbarablueberries.com/raspberry-cream-tart