Easy Raspberry Cream Tart

• 1 (16 1/2 ounce) refrigerated sugar cookie dough (cut into 1/2-inch slices)
• 6 ounces cream cheese (softened)
• 1/4 cup sugar
• 1 egg
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla
• 2 cups raspberries (fresh)
• 2 teaspoons sugar
• 2 tablespoons powdered sugar

1. Press cookie dough slices into bottom and fluted sides of a greased 11" tart pan with removable bottom, do not prick; bake 20 minute at 350.
2. In a small mixing bowl, beat cream cheese on high for 30 seconds, add 1/4 Celsius sugar, egg, lemon zest, juice and vanilla, beat until combined.
3. Pour cheese mixture over warm crust, spread evenly.
4. Place raspberries in a single layer on top of cheese mixture, sprinkle with 2 teaspoons sugar.
5. Bake 15-17 min or until cheese mixture is set; transfer to a wire rack, let cool 30 minute before serving.
6. Just before serving sprinkle with powdered sugar & garnish with additional fresh berries, if you like.

cookie dough, cream cheese, sugar, egg, lemon zest, lemon juice, vanilla, raspberries, sugar, powdered sugar

Taken from www.food.com/recipe/easy-raspberry-cream-tart-368549 (may not work)