Delicate, creamy, and bursting with fresh berry flavor, Raspberry Cream Tarts are the kind of dessert that feels both elegant and comforting at the same time. With a crisp buttery shell and a light raspberry-infused cream, this recipe delivers balance, beauty, and irresistible taste in every bite.
Why You Will Love This Recipe
This recipe is perfect for readers who love desserts that look impressive without being overly complicated. Raspberry Cream Tarts combine freshness, sweetness, and texture in a way that feels refined yet approachable. They are ideal for special occasions, afternoon gatherings, or moments when you simply want to treat yourself to something truly special.
Preparation Time
Preparation time: 30 minutes
Chilling time: 30 minutes
Baking time: 15 minutes
Total time: Approximately 1 hour 15 minutes
Required Tools
– Mixing bowls
– Pastry cutter or food processor
– Rolling pin
– Tart molds
– Saucepan
– Electric mixer or whisk
– Spatula
– Piping bag (optional)
Ingredients
For the Tart Shells
1 ½ cups all-purpose flour
½ cup unsalted butter, cold and diced
¼ cup powdered sugar
1 large egg yolk
2–3 tablespoons cold water
For the Raspberry Cream Filling
1 ½ cups fresh raspberries, plus extra for garnish
½ cup granulated sugar
1 cup heavy cream, cold
4 oz (115 g) cream cheese, softened
1 teaspoon vanilla extract
For the Topping
Whipped cream
Powdered sugar for dusting
Step-by-Step Instructions
Making the Tart Shells
Preheat the oven to 180°C (350°F). In a bowl, mix the flour and powdered sugar. Add the cold butter and work it into the flour until the texture resembles coarse crumbs. Add the egg yolk, then gradually incorporate the cold water just until the dough comes together. Wrap the dough and refrigerate for 30 minutes. Roll out the chilled dough, press it into tart molds, and pierce the base with a fork. Bake for 12–15 minutes until lightly golden, then let cool completely.
Preparing the Raspberry Cream
In a small saucepan, cook the raspberries with sugar over medium heat for about 5 minutes until slightly thickened. Allow the mixture to cool. Beat the cream cheese until smooth, then mix in the raspberry reduction and vanilla. In a separate bowl, whip the heavy cream to firm peaks and gently fold it into the raspberry mixture until light and airy.
Assembling the Tarts
Fill the cooled tart shells with the raspberry cream. Top with piped whipped cream, garnish with fresh raspberries, and lightly dust with powdered sugar.
Tips for Perfect Results
– Chill the tarts before serving to enhance the mousse-like texture.
– Avoid overmixing the whipped cream to keep the filling light.
– Use very cold butter for a crisp and flaky tart shell.
Variations and Additions
You can substitute raspberries with strawberries or mixed berries for a different flavor profile. Adding lemon zest to the cream enhances freshness, while a thin chocolate layer inside the shells adds depth and crunch.
Storage and Make-Ahead Tips
Store the assembled tarts in the refrigerator for up to 3 days. Tart shells can be baked in advance and stored at room temperature for 2 days in an airtight container. These tarts are best served chilled and do not require reheating.
Approximate Nutritional Values (Per Tart)
Calories: 320
Carbohydrates: 32 g
Fat: 21 g
Protein: 4 g
Sugar: 18 g
Frequently Asked Questions
Can I use frozen raspberries?
Yes, frozen raspberries can be used. Make sure to cook them slightly longer to reduce excess moisture.
Can these tarts be made ahead of time?
Absolutely. They can be prepared a day in advance and kept refrigerated until serving.
How do I keep the tart shells crisp?
Brushing the inside with a thin layer of melted chocolate helps protect the shell from moisture.
Final Tip
Take your time with each step and trust the process. Raspberry Cream Tarts are not just a dessert, they are a quiet moment of indulgence worth savoring.
