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Raspberry Cream Tarts

 Raspberry Cream Tarts
Dana Dziedzic of Daggett, Michigan tops a shortbread cookie shell with almond filling and fresh berries to create an appealing dessert that's fit for a special meal.
2 ServingsPrep: 30 min. Bake: 15 min. + chilling

Ingredients

  • 1 teaspoon unflavored gelatin
  • 1/2 cup cold 2% milk, divided
  • 4 teaspoons sugar
  • 1 tablespoon all-purpose flour
  • Dash salt
  • 1 egg yolk, lightly beaten
  • 1/4 teaspoon McCormick® Pure Almond Extract
  • CRUST:
  • 1/2 cup all-purpose flour
  • 2 tablespoons sugar
  • 1/8 teaspoon salt
  • 3 tablespoons butter, softened
  • 1/3 cup heavy whipping cream
  • 4 teaspoons confectioners' sugar
  • 3/4 cup fresh raspberries

Directions

  • In a small wide-bottom bowl, sprinkle gelatin over 1 tablespoon milk;
  • let stand for 2 minutes. In a small saucepan, combine sugar, flour
  • and salt. Gradually whisk in remaining milk until smooth. Cook and
  • stir over medium-high heat until thickened and bubbly. Reduce heat;
  • cook and stir 2 minutes longer. Remove from the heat.
  • Stir a small amount of hot filling into egg yolk; return all to the
  • pan, stirring constantly. Bring to a gentle boil; cook and stir 2
  • minutes longer. Remove from the heat. Stir a small amount of hot

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Raspberry Cream Tarts (continued)

Directions (continued)

  • liquid into gelatin mixture. Stir until gelatin is dissolved; return
  • to pan. Gently stir in extract. Cover and cool to room temperature
  • without stirring, about 30 minutes.
  • For crust, in a small bowl, combine flour, sugar and salt; blend in
  • butter with a wooden spoon until smooth. Press onto the bottom and
  • up the sides of two 4-in. tart pans with removable bottoms coated
  • with cooking spray.
  • Bake at 375° for 12-15 minutes or until golden brown. Cool on a
  • wire rack.
  • In a small bowl, beat cream until it begins to thicken. Add
  • confectioners' sugar; beat until soft peaks form. Fold into filling
  • mixture. Spoon into tart shells. Cover and chill for at least 1
  • hour. Top with raspberries. Yield: 2 servings.
Nutritional Facts: 1 tart equals 605 calories, 36 g fat (21 g saturated fat), 211 mg cholesterol, 446 mg sodium, 62 g carbohydrate, 4 g fiber, 9 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.