German Raspberry Tartlets for a Gourmet Dessert Table
An easy beginner-friendly recipe for German-style raspberry tartlets with a crisp crust, creamy vanilla filling, and fresh raspberries—perfect for summer or holidays.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour (plus chilling)
- Yield: 6–8 tartlets
Ingredients
For the crust:
1 ½ cups all-purpose flour
⅓ cup powdered sugar
½ cup unsalted butter, cold and cubed
1 egg yolk
1 tablespoon cold water
Pinch of salt
For the filling:
1 ½ cups vanilla pudding or pastry cream
Fresh raspberries (about 1 pint)
Optional:
Clear glaze (tortenguss)
Whipped cream, for topping
Instructions
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Mix flour, powdered sugar, salt, and cold butter until crumbly. Add egg yolk and water. Form dough. Chill 30 min.
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Preheat oven to 350°F (175°C). Grease tartlet pans or muffin tin.
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Roll dough and press into pans. Prick bottoms.
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Blind bake with weights for 10–12 min. Remove weights and bake 5–7 more min. Cool completely.
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Fill tartlets with vanilla pudding.
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Top with fresh raspberries.
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Prepare glaze (if using) and spoon over berries.
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Chill 30–60 min before serving.
Notes
Use fresh, firm raspberries.
Avoid overworking the dough.
Store chilled for up to 2 days.