Creamy Raspberry Tarts
Indulge in the elegance of Creamy Raspberry Tarts, a dessert that perfectly balances a buttery, homemade tart crust with a rich and velvety cream cheese filling. Topped with vibrant fresh raspberries and optionally glazed with a glossy apricot jam, these tarts are as visually stunning as they are delicious. The crisp tart shells are baked to golden perfection, and the creamy filling—enhanced with whipped heavy cream and a hint of vanilla—provides a luscious contrast to the tangy sweetness of the raspberries. Ideal for gatherings or an afternoon treat, this recipe is straightforward yet impressively sophisticated. With just 30 minutes of prep time, these beautiful raspberry tarts are a delightful way to elevate any occasion.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 50 grams Granulated sugar
- 100 grams Unsalted butter (cold and cubed)
- 1 Egg yolk
- 2 tablespoons Cold water
- 250 grams Cream cheese
- 60 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 120 ml Heavy cream
- 250 grams Fresh raspberries
- 2 tablespoons Apricot jam (optional, for glaze)
- 1 teaspoon Water (optional, for glaze)
Instructions
Preheat your oven to 180°C (350°F).
In a mixing bowl, combine the flour and granulated sugar. Add the cold, cubed butter and use your fingertips to rub it into the flour mixture until it resembles breadcrumbs.
Add the egg yolk and cold water to the flour mixture. Mix until the dough comes together. Form the dough into a ball, wrap in plastic wrap, and refrigerate for 15 minutes.
Lightly flour your surface and roll out the dough to a thickness of about 3 mm (1/8 inch). Cut out circles slightly larger than your tart tin molds and gently press the dough into each mold, trimming any excess.
Prick the bottoms of the tart shells with a fork, line them with parchment paper, and fill with baking weights or dried beans. Bake for 12-15 minutes or until golden. Remove from the oven and let cool completely.
In a bowl, combine the cream cheese, powdered sugar, and vanilla extract. Beat until smooth. In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until well combined.
Spoon or pipe the creamy filling into the cooled tart shells, smoothing the tops with a spatula.
Arrange fresh raspberries on top of the filling in each tart.
If using a glaze, heat the apricot jam and water in a small saucepan over low heat until melted and smooth. Let it cool slightly, then brush the glaze over the raspberries to give them a shiny finish.
Chill the tarts in the refrigerator for at least 30 minutes before serving. Enjoy!
Nutrition Facts
Calories |
579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 148 mg | 6% | |
| Total Carbohydrate | 54.9 g | 20% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 24.6 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 153 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
