Raspberry Sugar Cream Tarts
Author: 
 
Ingredients
  • For mini shells
  • ¾ cup unsalted butter, softened
  • ½ cup sugar
  • 2 egg yolks
  • ¾ teaspoon almond or vanilla extract
  • ⅛ teaspoon salt
  • 1 & ¾ cups all-purpose flour
  • FILLING:
  • 3 tablespoons seedless raspberry spreadable fruit
  • ¾ cup sugar
  • 3 tablespoons all-purpose flour
  • dash of salt
  • ¾ cup heavy whipping cream
  • ⅓ cup half-and-half cream
  • ½ teaspoon almond or vanilla extract
  • Fresh raspberries - one for each tart
Instructions
  1. For shells -
  2. In a large bowl, cream butter and sugar until light and fluffy.
  3. Beat in the egg yolks, extract and salt.
  4. Gradually beat in flour.
  5. Shape dough into ¾ inch balls; place in greased mini-muffin cups.
  6. Press evenly onto bottoms and up sides of cups.
  7. Cool in refrigerator for 30 minutes.
  8. Bake at 350 for 10 to 12 minutes or until light brown.
  9. Near the end of baking, remove and press down the centers to make room for the filling.
  10. Finish baking.
  11. Cool in pans on wire racks.
  12. For filling -
  13. Spread ¼ teaspoon spreadable fruit onto the bottom of each crust.
  14. In a small bowl, combine the sugar, flour and salt.
  15. Whisk in the whipping cream, half-and-half and extract just until blended (mixture will be thin).
  16. Spoon 2 teaspoons filling into each crust.
  17. Bake 12 to 14 minutes or until filling just begins to bubble.
  18. Cool for 10 minutes before removing from pans; cool completely on wire racks.
  19. Just before serving, top with raspberries.
  20. Refrigerate.
  21. Yield 3 dozen.
Recipe by Hopelessly Hopeful at http://www.hopelessly-hopeful.com/2018/07/23/raspberry-sugar-cream-mini-tarts/