Description
Delightful Raspberry Tartlets featuring a crisp sweet tartlet shell filled with a rich almond cream and topped with fresh raspberries, glazed with apricot jam and garnished with roasted pistachios. This elegant dessert combines buttery almond flavors with juicy raspberries for a perfect balance of sweetness and texture.
Ingredients
Tartlet Shells
- 6 sweet tartlet shells, 12cm (4.7") wide
Almond Cream Filling
- 150g (10 tbsp) unsalted butter, softened, cut into 1cm (0.4") cubes
- 3/4 cup caster sugar (superfine sugar or regular granulated sugar)
- 3 large eggs, at room temperature (~50-55g each, shell-on weight)
- 1 2/3 cup almond meal (ground almonds, not almond flour)
Fruit & Garnish
- 250g (8 oz) fresh raspberries
- 2 tbsp apricot jam, mixed with 1 tsp water and warmed (for glazing, strain if needed)
- 2 1/2 tbsp unsalted roasted pistachios, finely chopped (for sprinkling)
Instructions
- Prepare Tartlet Shells: Make or acquire 6 sweet tartlet shells, each about 12 cm wide. Fully cool the shells in their tins before filling them.
- Prepare Raspberries: Set aside 18 whole raspberries for topping. Cut the remaining raspberries in half.
- Make Almond Cream - Cream Butter and Sugar: Using a handheld electric beater on low speed, beat the softened butter and caster sugar together until combined.
- Add Almond Meal and Eggs: Beat in the almond meal just until incorporated. Then add eggs one at a time, beating each fully before adding the next. The batter may look slightly lumpy or curdled, which is normal.
- Preheat Oven: Heat the oven to 190°C (375°F) or 170°C fan-forced.
- Assemble Tartlets: Place approximately two-thirds of the halved raspberries evenly on the base of each tartlet shell. Divide the almond cream evenly among the shells, filling just below the rim. Gently smooth into an even layer with the back of a teaspoon.
- Top with Raspberries: Arrange 3 whole raspberries and the remaining halved raspberries, cut side down, on top of each tartlet. Press gently so they are slightly embedded into the almond cream.
- Bake Tartlets: Place the tartlets on a baking tray and bake for 30 minutes, turning the tray halfway through baking. The almond cream should be puffed, lightly golden, and just set in the center. Remove from oven and cool completely in the tartlet tins.
- Glaze and Garnish: Before serving, brush the tops of the tartlets with warmed apricot jam glaze to add shine. Sprinkle finely chopped roasted pistachios around the rim of each tartlet. Serve and enjoy!
Notes
- Note 1: The tartlet shells can be homemade or store-bought—ensure they are fully cooled before filling to prevent sogginess.
- Note 2: Use fresh, ripe raspberries for the best texture and flavor; frozen raspberries are not recommended as they release excess moisture.
- Note 3: The almond cream batter might appear lumpy or slightly curdled after adding the eggs, which is normal and does not affect the final texture.
- Note 4: The use of almond meal (ground almonds) provides a coarser texture than almond flour, contributing to a richer almond cream.