Raspberry tartlets wit lemon
A delicious raspberry tartlet with lemon and creamy mascarpone. A delicious treat that is easy to prepare. And everyone is going to love these.
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C optional
- Food processor with knife
- Hand Mixer
Ingredients
Tartlets (optional)
- 1⅓ cup self-rising flour
- ½ cup sugar
- ⅛ teaspoon salt
- 1 stick butter cold, cut in cubes
Mascarpone cream
- ½ cup mascarpone
- ½ cup cream
- 1 teaspoon vanilla extract
- 4 teaspoons maple syrup
Topping
- ½ cup sugar
- 1 teaspoon lemon zest
- 5 fresh mint leaves
- 6 tartlets (or buy Pamplas shells)
- 4 oz. Raspberries fresh
Ingredients you need per step are listed below the step in Italic
Instructions
tartlets
- Preheat the oven to
350 °F or 
320 °F. - Grease the tins with butter. You can use a cupcake form, brioche form, or just a pretty tin as a baking form.
- In a bowl, mix the self-rising flour, sugar, and salt.1⅓ cup self-rising flour, ½ cup sugar, ⅛ teaspoon salt
- Put it in the bowl of a food processor with a knife and mix the diced butter through it until you have a cohesive dough. If you don't have a food processor, cut the butter with knives through the dough until you've got a smooth dough.1 stick butter
- Press the dough into the molds and place them in the refrigerator for 15-30 minutes.
- Lay baking paper in the mold and fill it with baking peas (it's called blind baking and ensures that the bottom stays flat).
- Bake for 20 minutes, remove the baking paper and bake for another 5 minutes until the pastry bottoms are golden brown.
- Let them cool to room temperature.
Mascarpone cream
- Put the cream, mascarpone, maple syrup, and vanilla extract in a bowl.½ cup mascarpone, ½ cup cream, 1 teaspoon vanilla extract, 4 teaspoons maple syrup
- Mix with a mixer until the cream is stiff.
Topping
- Put the sugar, lemon zest, and mint in the bowl of a food processor with a knife.½ cup sugar, 1 teaspoon lemon zest, 5 fresh mint leaves
- Grind the sugar.
Raspberry tart with lemon
- Place the shortcake bottoms in front of you and top with mascarpone cream.6 tartlets (or buy Pamplas shells)
- Put the raspberries on top of the cream.4 oz. Raspberries
- Sprinkle some lemon sugar on the raspberries.
NOTES
1. Biscuits - Buy them ready-made (Pampas shells) or make them yourself using the recipe above.
2. Vanilla Extract - For a hint of vanilla flavor. If you can get it, use natural vanilla extract, which has a slightly deeper flavor than artificial vanilla extract. With this recipe, you can make a homemade vanilla extract (and, if you bake a lot, it is highly recommended because you can use this for a reasonable amount of time).
3. Cream - Use cream, which you can whip. This makes the topping airy.
4. Raspberries - Sweet, soft, and deliciously juicy. Do not wash them; just wipe them clean with a damp piece of paper. Remove any leaves or stems by hand.
5. Lemons - Freshly squeezed lemon juice. Nothing can beat that. Or use fresh lime juice (also excellent)
6. Oven - When you use a conventional oven, set the temperature to 350 °F (180 °C). In a convection oven, 320 °F (160 °C) is sufficient.
7. Storage
You cannot keep these pastries when assembled. Eat them right away. But you can prepare everything well in advance.
- If you bake the bottoms yourself, you can do this up to 2 days in advance. Store airtight at room temperature.
- You can make the sugar up to 2 days in advance. Store in an airtight container at room temperature.
- Whip the cream mixture. This can be done up to one day in advance. Store covered in the refrigerator.
- The raspberries can be wiped clean in the morning. Store in the fridge until use.
Nutrition
Calories: 374kcal | Carbohydrates: 36g | Protein: 3g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 63mg | Sodium: 30mg | Fiber: 2g | Sugar: 32g | Vitamin A: 906IU | Vitamin C: 9mg | Iron: 0.5mg
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