Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter
- 1/4 cup powdered sugar
- 1 large egg yolk
- 2 tablespoons cold water
- 3 tablespoons cold water
- 1 1/2 cups fresh raspberries
- 1/2 cup sugar
- 1 cup heavy cream
- 4 ounces cream cheese
- 1 teaspoon vanilla extract
- Whipped cream
Directions
Preheat oven to 180°C (350°F).
In a bowl, whisk together flour and sugar.
Cut in the cold butter until the mixture resembles coarse crumbs.
Gradually add the egg yolk and cold water, mixing until the dough just comes together.
Wrap the dough and chill for 30 minutes.
Roll out the dough, press it into tart molds, and prick the bottom of each shell with a fork.
Bake for 12–15 minutes until golden brown.
Cool the tart shells completely.
Line the bottom of each cooled tart shell with a thin layer of melted chocolate.
In a small saucepan, cook raspberries with sugar for 5 minutes until jam-like; let cool slightly.
Beat the cream cheese until smooth, then mix in the slightly cooled raspberry mixture and vanilla extract.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the raspberry cream mixture.
Fill the chocolate-lined tart shells with the raspberry cream.
Pipe or dollop whipped cream on top of the filling.
Garnish with fresh raspberries and dust with powdered sugar.
Chill the tarts before serving to allow the mousse texture to firm up.
Frequently Asked Questions
How do I prevent the crust from getting soggy in these Raspberry Cream Tarts?
To ensure a crisp shell for your tarts, you must blind bake the crust before adding the raspberry filling. After chilling the dough, line your tart molds and prick the bottom with a fork, then bake at 180°C (350°F) until lightly golden before proceeding with the recipe.
Can I make the tart shells for these Raspberry Cream Tarts ahead of time?
Yes, you can definitely make the tart shells in advance for easier assembly. Once baked and fully cooled, store the empty shells in an airtight container at room temperature for up to two days, or freeze them for up to one month.
What is the best way to store assembled Raspberry Cream Tarts?
Because of the fresh raspberry and cream components, it is best to store the assembled tarts in the refrigerator. Keep them in an airtight container, and try to consume them within 2-3 days for the freshest texture and flavor.
