If you like this recipe, you'll also like Strawberry Cream Cheese Pastry ... How do you keep fruit tarts from getting soggy? To prevent the tart shells from becoming soggy, bake as instructed.

especially the cream cheese, which, if cold, is very difficult to beat until smooth. There's no need to bake all the tarts at once; the dough and filling can be refrigerated and used as needed.

Thanks to premade tart shells and no cooking needed ... add a dash of vanilla extract to your cream cheese and raspberry ...

Spread a thin layer in the tart shell and smooth before putting it ... Sieve the mixture into a bowl and leave to cool. To make the cream cheese filling, put the cream cheese, salt, vanilla ...

Let cool. In a medium bowl, whisk the eggs with the cream, milk, 3/4 teaspoon of salt, and 1/4 teaspoon of pepper. Scatter the mushrooms, ham, and cheese in the tart shell and pour the custard on top.