Vanilla Cream Tartlets with Raspberries
Vanilla cream tartlets with raspberries are a recipe featuring fresh ingredients from the tartlet category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g filo dough
- butter for brushing
- powdered sugar for dusting
- 2 tbsp powdered sugar
- 40 ml raspberry liqueur
- 400 g raspberries
- 250 g mascarpone
- 3 tbsp sugar
- 1 vanilla bean (for the seed)
- 150 ml Heavy Cream
- powdered sugar for dusting
Instructions
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1.
Preheat the oven to 180°C fan. Grease the muffin tin cavities.
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2.
Cut the dough into 24 squares (~12x12 cm). Line each cavity with a square, brush lightly with butter and dust with powdered sugar. Place a second square slightly offset on top and press into shape. Brush any remaining dough with butter and stack in pairs. Cut out shapes as desired and place on parchment-lined tray. Bake the tartlets for about 10 minutes until golden brown. Carefully remove from the tin and let cool. Take the cookies off the tray and allow them to cool completely.
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3.
For the raspberries, lightly caramelize powdered sugar in a saucepan, deglaze with raspberry liqueur, stir in raspberries, cover, and bring to a boil. Remove from heat and let it cool slightly.
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4.
Whisk mascarpone with sugar and vanilla seed until smooth. Fold in stiffly whipped cream.
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5.
Fill the tart shells with the cream and top with warm raspberries. Garnish with cookies and dust with powdered sugar before serving.
