Raspberry Cream Tarts

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!