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Raspberry Cream Tarts

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Raspberry Cream Tarts

 

 

Ingredients:

  • For the Crust:
    • 1 1/2 cups all-purpose flour
    • 1/2 cup powdered sugar
    • 1/4 teaspoon salt
    • 1/2 cup unsalted butter, chilled and cubed
    • 1 large egg yolk
    • 1-2 tablespoons cold water (if needed)
  • For the Cream Filling:
    • 1 1/2 cups heavy cream
    • 1/2 cup powdered sugar
    • 1 teaspoon vanilla extract
    • 8 ounces cream cheese, softened
  • For the Raspberry Topping:
    • 1 cup raspberry jam
    • 2 cups fresh raspberries
    • 2 tablespoons honey
    • 1 tablespoon lemon juice
    • 1/4 cup chopped pistachios or pumpkin seeds for garnish (optional)
    • Powdered sugar for dusting

Instructions:

  1. Prepare the Crust:
    • Preheat your oven to 350°F (175°C).
    • In a food processor, combine the flour, powdered sugar, and salt. Pulse to combine.
    • Add the chilled, cubed butter and pulse until the mixture resembles coarse crumbs.
    • Add the egg yolk and pulse until the dough starts to come together. If the dough is too dry, add cold water, one tablespoon at a time, until the dough forms.
    • Turn the dough out onto a lightly floured surface and knead gently to bring it together. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  2. Bake the Crust:
    • Roll out the chilled dough on a lightly floured surface to about 1/4-inch thickness.
    • Cut out circles to fit into tart pans or a muffin tin. Press the dough into the pans and trim any excess.
    • Prick the bottom of each crust with a fork and bake for 15-20 minutes or until golden brown. Remove from the oven and let cool completely.
  3. Prepare the Cream Filling:
    • In a large mixing bowl, beat the heavy cream with an electric mixer until it begins to thicken.
    • Gradually add the powdered sugar and vanilla extract, continuing to beat until stiff peaks form. Set aside.
    • In another bowl, beat the softened cream cheese until smooth and creamy.
    • Gently fold the whipped cream into the cream cheese mixture until fully combined.
  4. Assemble the Tarts:
    • Spread a layer of raspberry jam in the bottom of each cooled tart crust.
    • Pipe or spoon the cream filling on top of the jam, creating a smooth layer.
    • Arrange fresh raspberries on top of the cream filling.
  5. Garnish and Serve:
    • Drizzle the raspberries with honey and lemon juice for added flavor.
    • Sprinkle with chopped pistachios or pumpkin seeds, if desired.
    • Dust with powdered sugar for a finishing touch.
    • Refrigerate the tarts for at least 1 hour before serving to allow the filling to set.

Enjoy your elegant and delicious raspberry cream tarts!

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