Pie Recipes

Raspberry Cream Tarts

When a crisp sandy tart shell meets smooth vanilla pastry cream, and is kissed with raspberry mousse and a touch of chocolate, life gets just a little bit sweeter. Sweeter still are the two mixes that make these dainty treats come together in a snap. Pastry Cream Filling mix and Raspberry Mousse mix make it easier than ever to wow friends and family with elegant, fancy pastry shop treats. Only you will know how easy it truly is, and your secret is safe with us.

Raspberry Cream Tarts

Yield: 18 mini tarts

Ingredients

Tart Crust

  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 cup confectioners' sugar
  • 2 tablespoons butter (very soft)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon baking powder
  • 1 egg yolk
  • Pinch of salt
  • 1 cup prepared pastry cream (use our Pastry Cream Filling Mix OR your own recipe)
  • 1 cup prepared Raspberry Mousse (use our mix and directions below OR your own recipe)

Raspberry Mousse

  • 1/3 cup dry Raspberry Mousse Mix
  • 1/2 cup cool water
  • 1 cup heavy or whipping cream
  • 2 tablespoons granulated sugar

Instructions

  1. Heat the oven to 325 degrees F. Spray a square mini pop up tart pan with cooking spray.

Tart Crust

  1. Place the flour, sugar, butter, vanilla extract, baking powder, egg yolk and salt in the bowl of your stand mixer. Blend on medium speed until a soft smooth dough forms, about 1 to 2 minutes.
  2. Divide the dough into 18 equal pieces. Take 12 pieces and press the dough evenly into the 12 squares. Press the dough into the bottom of the pan only, do not press up the sides.
  3. Bake for 10 to 12 minutes until lightly browned. The sides will have risen up slightly and the crust will appear lightly crackled.
  4. Remove from the oven and cool slightly. Use the pop up bottoms to press the shells out of the pan. Repeat with the remaining 6 pieces of dough for a total of 18 shells.

Raspberry Mousse

  1. Mix together the dry mousse mix and the cool water. Stir well and set aside briefly. Add the sugar to the cream and whip to soft peaks. Stir 1/3 of the cream into the mousse mixture to lighten it. Add all of the cream/mousse mixture to the remaining soft cream and beat for an additional 30 to 40 seconds until thickened.

To Assemble Tarts

  1. Fill each tart shell with 2 teaspoons of pastry cream. Spread the cream level with a butter knife or offset spatula. Let chill for 5 minutes to set.
  2. Use a teaspoon cookie scoop dipped in cool water to scoop small portions of raspberry mousse on top of each cream filled tart. You may also use a pastry bag to pipe the mousse onto the cream if desired. Drizzle each tart with chocolate ganache or sprinkle with chocolate jimmies or flakes.
  3. Chill before serving, and refrigerate any leftovers.

Attribution

Recipe and photo used with permission from: King Arthur Flour



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