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Raspberry Rose Tartlets

Delicate and elegant dessert with a buttery crust and a luscious raspberry filling infused with floral notes.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 2 hours
Servings: 12 tartlets
Course: Dessert, Snack
Cuisine: European, French
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 1/4 cups all-purpose flour (150g)
  • 1/2 cup unsalted butter, cold and cubed (113g)
  • 1/4 cup powdered sugar (30g)
  • 1 large egg yolk
  • 1–2 tablespoons cold water As needed to bring dough together
For the filling
  • 1 cup fresh raspberries
  • 1/2 cup granulated sugar (100g)
  • 1 teaspoon lemon juice
  • 1 teaspoon rose water (optional, for floral flavor)
  • 1/2 cup heavy cream (120ml)
  • 1/2 cup cream cheese, softened (113g)
  • 2 tablespoons powdered sugar
For garnishing
  • Fresh raspberries for topping
  • Crushed pistachios for garnish
  • Edible rose petals optional

Method
 

Preparation of Crust
  1. In a bowl, merge the flour and powdered sugar, then introduce the chilled, cubed butter.
  2. Work the butter into the mixture until it takes on a crumbly texture.
  3. Add the egg yolk and just enough cold water to bring the dough together.
  4. Chill the dough for 30 minutes to ensure it remains tender and flaky.
Baking the Tart Shells
  1. Roll out the dough and press it into mini tart pans.
  2. Prick the bottoms delicately with a fork and bake at 350°F for 12–15 minutes until golden.
  3. Allow the shells to cool completely.
Preparing the Filling
  1. In a saucepan, place fresh raspberries, granulated sugar and lemon juice over medium heat.
  2. Let raspberries soften, blending them, then strain for a smooth puree and cool it.
  3. Beat softened cream cheese and powdered sugar until smooth, then fold in the raspberry puree and optional rose water.
  4. In another bowl, whip heavy cream until soft peaks form, and gently combine with the raspberry mix.
Assembly
  1. Spoon or pipe the filling into each cooled tart shell, smoothing the tops.
  2. Chill for at least 2 hours to allow the filling to set.
  3. Garnish with fresh raspberries, crushed pistachios, and optional rose petals.

Notes

For a crunchy texture, consider adding ground almonds to the crust. Adjust the rose water based on your flavor preference. Can substitute with chocolate crust, or experiment with other berries.