• Heat oven to 375°F.

  • Beat ricotta, half-and-half and cream cheese on low speed in large bowl until smooth, about 1 minute. Add egg, lemon rind and vanilla; beat until blended. On low speed, beat in sugar, flour and nutmeg.

  • Arrange tart shells on baking sheet. Divide cheese filling equally among tart shells.

  • Bake in 375°F oven for 30 minutes or until instant-read thermometer inserted in filling reaches 160°F. (Tarts will puff up and deflate when removed from oven.)

  • Transfer tarts to wire rack to cool. Garnish with dollop of whipped topping and raspberries.

Nutrition Facts

238 calories; 9 g total fat; 30 mg cholesterol; 270 mg sodium. 30 g carbohydrates; 8 g protein;