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Easy Raspberry Tartlets with Fresh Fruit

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Beginner-friendly raspberry tartlets with buttery shortcrust pastry, creamy vanilla filling, and fresh raspberries. Elegant and easy!

Ingredients

Scale

Shortcrust Pastry:

  • 1¼ cups all-purpose flour

  • ½ cup powdered sugar

  • ½ cup cold unsalted butter, cubed

  • 1 egg yolk

  • 1–2 tbsp cold water

  • Pinch of salt

Filling:

  • ¾ cup mascarpone or cream cheese

  • ½ cup heavy cream

  • 3 tbsp powdered sugar

  • 1 tsp vanilla extract

Topping:

  • 1½ cups fresh raspberries

  • 2 tbsp apricot jam (optional)

  • Mint leaves or powdered sugar (optional)

Instructions

  • Mix flour, sugar, and salt. Add butter and rub into crumbs. Add yolk and water, form dough, chill 30 mins.

  • Roll out dough, cut circles, press into tart pans. Prick bottoms.

  • Blind bake at 350°F for 12–15 mins. Cool completely.

  • Whip cream. In another bowl, mix mascarpone, sugar, and vanilla. Fold in whipped cream.

  • Fill tart shells, top with raspberries. Glaze with warm jam if desired.

  • Chill and serve.

Notes

Use muffin tins if needed. Fill just before serving for best texture. Try other berries or flavored cream for variety.

Find it online: https://flavorlyzo.com/easy-raspberry-tartlets-with-fresh-fruit/