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.
- 1/2 cup King Arthur Unbleached All-Purpose Flour
- 1/2 cup confectioners' sugar
- 2 tablespoons butter, very soft
- 1/2 teaspoon
- 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)
- 1/3 cup (dry) Raspberry Mousse Mix
cup cool water
- 1 cup heavy or whipping cream
- 2 tablespoons sugar
- Preheat the oven to 325 degrees F. Spray your square mini pop up tart pan with
- 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.
- 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.
- Bake for 10-12 minutes until lightly browned. The sides will have
risen up slightly and the crust will appear lightly crackled.
- 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.
- 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.
- 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
- 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.
- Chill before serving, and refrigerate any leftovers.
Yield: 18 mini tarts
Reprinted with permission from
King Arthur Flour - kingarthurflour.com.