Mini Raspberry Tartlets in Heart Shape
Small raspberry tartlets shaped like hearts are a recipe with fresh ingredients from the tarts category. Try this and other recipes from Spoonsparrow!
Ingredients
- 75 g flour
- 25 g ground almonds
- 2 tbsp chocolate sprinkles
- 1 egg
- 50 g butter
- 50 g powdered sugar
- 1 tsp lemon zest
- 1 tsp vanilla sugar
- 4 sheets red gelatin
- 200 g Raspberries
- 1 tbsp sugar
- 1 tsp vanilla sugar
- 100 g low‑fat quark
- 1 tbsp Lemon Juice
- 125 g whipping cream
- 4 tbsp raspberry jam
- 16 raspberries
- 1 tbsp chopped pistachios
- red sugar hearts
Instructions
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1.
Knead all dough ingredients together, divide into four parts and evenly fill the heart molds. Bake the bases at 180°C in a preheated oven for about 15 minutes. Remove and let cool.
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2.
Soak gelatin in plenty of cold water. Puree raspberries and strain through a sieve. Mix raspberry puree with sugar and quark until smooth. Whip cream to stiff peaks. Squeeze out excess liquid from gelatin and dissolve it gently over low heat, stirring in a bit of the raspberry‑quark mixture for temperature balance, then quickly fold into the remaining quark cream. Chill. As soon as the mixture starts to set, fold in the whipped cream and spread the raspberry cream onto the cooled hearts. Place the hearts in the refrigerator to firm up for at least 1–2 hours. Meanwhile warm the raspberry jam, strain it, and fill a freezer bag with it. Release the hardened tartlets from the heart molds. Cut a small corner from the jam-filled bag and use it to decorate the mini tartlets. Arrange fresh raspberries and sugar hearts decoratively on the raspberry tartlets and sprinkle with pistachios before serving.
