Raspberry Cream Tarts Recipe

Raspberry Cream Tarts Recipe
Raspberry Cream Tarts Recipe photo by Taste of Home
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Raspberry Cream Tarts Recipe

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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.
MAKES:
2 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min. + chilling
MAKES:
2 servings
TOTAL TIME:
Prep: 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 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 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.
Originally published as Raspberry Cream Tarts in Cooking for 2 Winter 2006, p47

Nutritional Facts

1 each: 605 calories, 36g fat (21g saturated fat), 211mg cholesterol, 446mg sodium, 62g carbohydrate (32g sugars, 4g fiber), 9g protein.

  • 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 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
  1. 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.
  2. 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 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.
  3. 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.
  4. Bake at 375° for 12-15 minutes or until golden brown. Cool on a wire rack.
  5. 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.
Originally published as Raspberry Cream Tarts in Cooking for 2 Winter 2006, p47

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