Mini Raspberry Cream Tartlets

Ingredients (Makes 8–10 mini tartlets)

Tart Crust

• 1 ¼ cups all-purpose flour

• ½ cup unsalted butter, cold and cubed

• ¼ cup powdered sugar

• 1 egg yolk

• 1–2 tbsp cold water

• ¼ tsp salt

Raspberry Filling

• 1 cup raspberry jam or raspberry preserves

• 1 cup fresh raspberries

Whipped Cream

• 1 cup heavy whipping cream

• 2 tbsp powdered sugar

• 1 tsp vanilla extract

Topping

• Fresh raspberries

• Powdered sugar for dusting

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Instructions

1. Make the Tart Dough

1. In a bowl mix:

   • flour

   • powdered sugar

   • salt.

2. Add cold butter and rub with fingers or pastry cutter until crumbly.

3. Mix in egg yolk and cold water until dough forms.

4. Wrap dough and refrigerate for 30 minutes.

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2. Bake the Tart Shells

1. Preheat oven to 180°C (350°F).

2. Roll out dough and press into mini tart molds or muffin tin.

3. Prick the bottoms with a fork.

4. Bake for 12–15 minutes until lightly golden.

5. Let cool completely.

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3. Add Raspberry Filling

1. Spoon raspberry jam into each tart shell.

2. Add a few fresh raspberries on top.

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4. Make Whipped Cream

1. Beat heavy cream, powdered sugar, and vanilla until soft peaks form.

2. Pipe whipped cream over the raspberries.

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5. Garnish

Top with:

• extra fresh raspberries

• a light dusting of powdered sugar.

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⭐ Tips

• Chill tart shells before filling so they stay crisp.

• Add cream cheese to whipped cream for a richer filling.

• You can substitute strawberries, blueberries, or cherries.