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Raspberry Cream Tartlets

Delightful mini tartlets filled with creamy raspberry filling and topped with fresh raspberries, perfect for any celebration or afternoon treat.
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Prep Time 30 minutes
Total Time 1 hour
Servings: 12 tartlets
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the tartlets
  • 1 package mini phyllo shells or baked mini tart shells (12 count)
For the filling
  • 1.5 cups fresh raspberries Choose ripe, sweet raspberries for the best flavor.
  • 8 ounces cream cheese, softened
  • 0.5 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 0.5 cup heavy cream
For the topping
  • 1 cup heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 tablespoon raspberry powder or raspberry preserves
  • 12 pieces fresh raspberries (for topping)
  • Powdered sugar for dusting Dust before serving.

Method
 

Preparation
  1. In a blender, puree the raspberries until smooth. Strain through a fine mesh sieve to remove seeds.
  2. In a bowl, beat the softened cream cheese with the powdered sugar until smooth. Mix in the vanilla extract, lemon juice, and a third of the raspberry puree, folding gently.
  3. In a separate bowl, whip 1/2 cup of heavy cream until soft peaks form, then fold it into the raspberry cream cheese mixture.
  4. Spoon the creamy filling into each tart shell and refrigerate for at least one hour.
Topping
  1. Whip the remaining heavy whipping cream, powdered sugar, and raspberry powder until stiff peaks form. Pipe onto each tartlet.
  2. Top each tartlet with a fresh raspberry and a light dusting of powdered sugar.

Notes

Serve chilled with whipped cream or vanilla ice cream. Store leftovers in airtight container in the refrigerator for 1-2 days without powdered sugar.