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Raspberry Cream Tarts

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.


Tart Crust

Raspberry Mousse


  1. Heat the oven to 325 degrees F. Spray your square mini pop up tart pan with cooking spray.
  2. 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 1-2 minutes.
  3. 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.
  4. Bake for 10-12 minutes until lightly browned. The sides will have risen up slightly and the crust will appear lightly crackled.
  5. 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.
  6. 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 30-40 seconds until thickened.
  7. To Assemble Tarts: 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.
  8. 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.
  9. Chill before serving, and refrigerate any leftovers.

Yield: 18 mini tarts

Recipe and photo credit: King Arthur Flour -


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