Raspberry Ripple Tarts

Raspberry Ripple Tarts | thefirstyearblog.com
Say hello to bite sized deliciousness!

Fresh raspberry ripple tarts.

Mini. Yummy. And we could call them tartlets.

Raspberry Ripple Tarts | thefirstyearblog.com
We’re having these uber cute raspberry ripple tarts for dessert tonight, so if you’d like to bring dinner, come on over :)

Then you can watch Ryan devour these little babies in ONE bite.

I already saw him do it. So if you’re a man or a gorilla this is a one bite dessert. If you’re like me, this is a 4 bite mini tart.

Raspberry Ripple Tarts | thefirstyearblog.com
I can’t get over how cute the tart shells are.

The shells are a great thing to make ahead of time and keep in the freezer. They’d add a bit of flare to any dessert.

Fill them with fresh fruit, ice cream, sorbet. Or homemade whipped cream and fresh raspberries.

Raspberry Ripple Tarts

Total Time: 1 hour, 15 minutes

Yield: 10 tarts

Ingredients

    Tart Shells
  • 1 cup flour
  • 1/4 cup confectioners sugar
  • a pinch of salt
  • 5 tbsp butter, cubed
  • 1 egg yolk
  • 1/2 tbsp cold water
  • Whipped Cream
  • 1 cup heavy cream
  • 1 tbsp powdered sugar
  • 3 tsp vanilla
  • handful of raspberries

Instructions

    Tart Shells
  1. Mix the flour, confectioners sugar, and salt. Use your hands to cut in the butter until it disappears. In small bowl, combine the egg yolk and water, add this to the dry ingredients and mix. The dough may seem too dry, but your use hands to knead the dough and it will come together.
  2. Roll into a ball and wrap in plastic wrap, then chill in the refrigerate for 30 minutes.
  3. Pre-heat the oven to 325 degrees F.
  4. Roll the dough out, about 1/8 to 1/4 inch thick. Use a round cookie cutter or cup to make circles of dough.
  5. Line a muffin pan with liners, and place one circle in each hole, pushing the centers down to make little bowls. (The muffin liners are there to keep the dough from sticking to the muffin cup and they also make it easier to remove the tart shells after baking.)
  6. Bake for about 20 minutes or until the shells are golden. Allow them to cool completely, then remove them from the pan.
  7. Whipped Cream
  8. In a bowl, combine the heavy cream, confectioners sugar, and vanilla. Beat using an electric mixer until stiff peaks form (5+ minutes).
  9. Divide the whipped cream among the shells.
  10. First, reserve enough raspberries to top each tart with one. With the rest of the raspberries, slightly crush them with a spoon to release the juices. Add the crushed raspberries on top of the whipped cream, and top each tart with a fresh raspberry.

Recipe adapted from Short & Sweet by Dan Lepard

http://thefirstyearblog.com/raspberry-ripple-tarts/

Raspberry Ripple Tarts | thefirstyearblog.com

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26 comments

  1. It’s true, you can fill little tartelettes with basically everything! I loke you raspberry version.
    About the bite sizes, it would be the same with me and the boyfriend. :)

  2. Those are so adorable Beth!! I need to start making tarts, and I love the smaller size. I will definitely be going for four bites, not one bite. I would probably choke if I tried that, lol ;)

  3. Beth, these seriously are so cute! Perfect for summer, raspberry is the best! :)

  4. Love these half bite mini tarts!

  5. Gorgeous!! These have got to be amazing.

  6. So true…I think tart shells are just soo pretty and dainty. These look so yummy. Thanks for sharing. Pinning. Found at Showstopper Saturday. Hope you have a wonderful weekend.

  7. Yum! These can so pricey to buy at Whole Foods, it’s so much better to make the real thing! I’ve gotta try this recipe!

  8. they look great!

  9. These look SO YUMMY!

  10. Oh love these! Nothing better than a fresh fruit tart and I just love fresh raspberries!

  11. I’m such a sucker for al things mini and I always love the look of tarts, so delicious and tiny! I’d love for you to share at our link party going on now, if you’ve not yet linked up!

    http://www.delineateyourdwelling.com/2014/05/link-it-or-lump-it-party-number-39.html

  12. These look marvelous indeed!

  13. Yummers! These look amazing, Beth!

  14. These are so beautiful! Love your food photography. I’d be thrilled if you’d link up at this week’s Off the Hook!

  15. These look so yummy! I always have raspberries in the house, so I’ll have to try this sometime.

  16. Love this! In fact, loved it so much I featured it on my blog :-) http://3boysandadog.com/2014/06/raspberry-cake-recipes/

  17. Hello These are adorable. I tripled the recipe because I have family coming over for dinner Saturday. I am freezing my tarts after they bake since today is Thursday I can’t wait to surprise my daughter for her BIRTHDAY! THANKS FOR A QUICK EASY RECIPE!

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