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Ingredients:
(makes 12 servings)
- 3 oz raspberry flavored vodka
- 1 refrigerated pie crust (from 15-ounce package), room temperature
- 8 oz package cream cheese, softened
- 1/2 cup crumbled gorgonzola cheese, room temperature
- 2 tablespoons milk
- 1 large egg, lightly beaten
- 1/2 cup Ocean Spray fresh cranberries, chopped
- 2 tablespoons chopped green onions
- 2 tablespoons chopped pecans
Heat oven to 450F. Prepare pie crust as directed on package for one-crust baked shell using a 9-inch tart pan with removable bottom. Trim excess pie crust even with top of pan. Bake 9 - 11 minutes or until light brown. Cool 10 minutes. Reduce oven temperature o 375F.
Combine cream cheese and gorgonzola cheese in a medium mixing bowl; beat with electric mixer on medium speed until blended. Beat in milk and egg until well mixed. Gently stir in cranberries and green onions. Spread mixture in baked tart shell; sprinkle with pecans.
Bake for 20 to 25 minutes or until filling is set. Let stand 30 minutes before serving. Cut into wedges. Store covered in refrigerator. (Recipe by: Ocean Spray/Cocktail Times.com)
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