Raspberry Rhapsody Tarts

 

Ingredients:

For the Tart Shells:

1 ½ cups all-purpose flour

½ cup powdered sugar

½ cup unsalted butter, chilled & cubed

1 large egg yolk

2–3 tbsp cold water

For the Filling:

1 (8 oz) package cream cheese, softened

½ cup powdered sugar

1 tsp vanilla extract

½ cup heavy whipping cream

For the Topping:

2 cups fresh raspberries

2 tbsp raspberry jam (optional, warmed for glaze)

Mint leaves (for garnish)

Directions:

Preheat oven to 350°F (175°C). Grease tart pans or line with parchment.

In a bowl, combine flour and powdered sugar. Cut in butter until mixture resembles coarse crumbs. Stir in egg yolk and cold water until dough forms.

Press dough into tart pans. Bake for 12–15 minutes or until golden. Cool completely.

In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Whip cream until stiff peaks form, then fold into cream cheese mixture.

Spoon filling into cooled tart shells and smooth tops.

Arrange fresh raspberries on top. If desired, brush with warm raspberry jam for shine.

Garnish with mint leaves and serve chilled.

Prep Time: 25 minutes | Cook Time: 15 minutes | Total Time: 40 minutes
Servings: 6–8 tarts | Kcal: ~280 kcal each