Looking for a simple yet delicious treat? These Mini Raspberry Tartlets are just the thing! With a crunchy pastry shell, creamy filling, and fresh raspberries on top, they’re a perfect mix of sweet and tangy. Whether you’re having a snack or need something for a gathering, these little tartlets are sure to hit the spot!
Ingredients:
- small all-butter pastry tartlets
- raspberries
- double cream for whipping
- raspberry jam (seedless, important)
Method:
1. Take the tartlets and lay them out. Spoon a teaspoonful of the jam into the tartlet and spread out.
2. Whip up your cream until it forms peeks - again similar to my banoffee pie tartlets you can add sugar to the cream if you want or not (just my preference).
3. Dollop a good amount of whipped cream onto the tartlet and spread slightly.
4. Add some raspberries on top - you can chop them but I liked the whole look better.
5. In a small bowl add a good heaped dessertspoonful of raspberry jam and a little cold water and whisk until you have a runny 'sauce'. Drizzle over the top of the tarts when ready to serve.
Optional: You could also puree the raspberries in a food processor, strain them through a sieve and add some icing sugar for a different sweeter sauce/drizzle.
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