Description
Delightful pastry shells filled with creamy raspberry goodness, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups All-Purpose Flour
- ½ cup Granulated Sugar
- A pinch of Salt
- ½ cup Unsalted Butter, cold and diced
- 1 – 2 tablespoons Ice Water
- 1 cup Heavy Cream
- ¼ cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 1 cup Fresh Raspberries
Instructions
- Prepare the Dough: In a medium mixing bowl, combine flour, sugar, and salt. Add cold butter and mix until coarse crumbs form.
- Form the Dough: Add ice water gradually until the mixture holds together. Press into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Preheat the Oven: Preheat your oven to 350°F (180°C) while the dough chills.
- Roll and Shape the Pastry: Roll out the chilled dough to about ⅛ inch thick. Cut circles and press into greased tartlet molds.
- Blind Bake: Prick bottoms, line with parchment, add weights, and bake for 10-12 minutes or until golden. Remove weights and bake an additional 5 minutes. Cool completely.
- Make the Filling: Whisk together heavy cream, powdered sugar, and vanilla until soft peaks form. Fold in fresh raspberries.
- Assemble the Tartlets: Spoon filling into cooled shells and top with extra raspberries.
- Chill: Refrigerate for 30 minutes to set.
Notes
Make ahead: Pastry and filling can be prepared in advance, kept separately in the fridge before assembly.
Nutrition
- Serving Size: 1 tartlet
- Calories: 210
- Sugar: 8g
- Sodium: 100mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg