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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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!
Serving size | (1115.8g) |
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Amount per serving | % Daily Value* |
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Calories | 3417.3 |
Total Fat 215.2g | 0% |
Saturated Fat 127.8g | 0% |
Polyunsaturated Fat 3.7g | |
Cholesterol 775.3mg | 0% |
Sodium 862.1mg | 0% |
Total Carbohydrate 326.9g | 0% |
Dietary Fiber 22.0g | 0% |
Total Sugars 145.6g | |
Protein 42.6g | 0% |
Vitamin D 18.2IU | 0% |
Calcium 385.7mg | 0% |
Iron 12.1mg | 0% |
Potassium 1017.3mg | 0% |
Source of Calories