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.
Roll into a ball and wrap in plastic wrap, then chill in the refrigerate for 30 minutes.
Pre-heat the oven to 325 degrees F.
Roll the dough out, about 1/8 to 1/4 inch thick. Use a round cookie cutter or cup to make circles of dough.
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.)
Bake for about 20 minutes or until the shells are golden. Allow them to cool completely, then remove them from the pan.
In a bowl, combine the heavy cream, confectioners sugar, and vanilla. Beat using an electric mixer until stiff peaks form (5+ minutes).
Divide the whipped cream among the shells.
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.
If you have a sweet tooth, you’re in the right place! You’ll find indulgent desserts, quick and easy desserts to feed a crowd, plus healthier desserts to satisfy any craving! Married to my best friend, Ryan. Seeking Jesus each day. Cake fanatic. (Read More)
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