Project Description

Heart Shaped Raspberry Tarts
INGREDIENTS
For the crust:
- 3 cups all-purpose flour
- 2/3 cup powdered sugar
- Pinch of salt
- 1 cup butter, chilled and cubed
- ½ cup plus 1 tbsp cream
- 2 egg yolks
- 1 teaspoon vanilla extract
For the filling:
- 1 bag Stahlbush frozen raspberries
- Juice of 1 lemon
- ½ cup sugar
- 2 tablespoons corn starch plus 2 tablespoons water for slurry
For the frosting:
- 1 egg white
- 1 cup powdered sugar
- 1 drop pink food coloring
- Egg yolk plus 1 tbsp cream for egg wash
INSTRUCTIONS
- In a food processor, pulse the flour, powdered sugar, and salt together.
- Add in the butter cubes and pulse 7 times.
- Add in the cream and egg yolks and mix on low until a crumbly dough appears.
- Turn out onto a clean work surface and kneed into a disk. Wrap in plastic wrap and place in the fridge to chill for 1 hour.
- For the filling, Add the raspberries, sugar, and lemon juice into a medium saucepan over medium heat. Cook for about 5 minutes until warm and simmering.
- Mix the corn starch and water to make a slurry. Add to the raspberry sauce and mix continuously until bubbly and thickened. Set aside to cool.
- Preheat the oven to 400 degrees.
- Roll out the dough into 1/8th inch. With a heart-shaped cookie cutter, cut out the shapes and place on a lined baking sheet 1 inch apart. Gather the dough pieces and roll out again to make more heat shapes.
- To assemble, fill one heart with about 2 tablespoons of raspberry filling. With the egg wash, line the edges, top with another heart and press against the edges to assemble. Using a fork, press in a few dimples. Brush the tops with egg wash.
- Place in the preheated oven for 15-18 minutes until just golden.
- In a standing mixer, whisk the powdered sugar and egg white together until it holds its shape when drizzling on itself but will eventually melt in, about 5 minutes.
- Once cooled, drizzle the hearts with frosting and top with sprinkles. Let set overnight to harden.
Heart Shaped Raspberry Tarts
INGREDIENTS
For the crust:
- 3 cups all-purpose flour
- 2/3 cup powdered sugar
- Pinch of salt
- 1 cup butter, chilled and cubed
- ½ cup plus 1 tbsp cream
- 2 egg yolks
- 1 teaspoon vanilla extract
For the filling:
- 1 bag Stahlbush frozen raspberries
- Juice of 1 lemon
- ½ cup sugar
- 2 tablespoons corn starch plus 2 tablespoons water for slurry
For the frosting:
- 1 egg white
- 1 cup powdered sugar
- 1 drop pink food coloring
- Egg yolk plus 1 tbsp cream for egg wash
INSTRUCTIONS
- In a food processor, pulse the flour, powdered sugar, and salt together.
- Add in the butter cubes and pulse 7 times.
- Add in the cream and egg yolks and mix on low until a crumbly dough appears.
- Turn out onto a clean work surface and kneed into a disk. Wrap in plastic wrap and place in the fridge to chill for 1 hour.
- For the filling, Add the raspberries, sugar, and lemon juice into a medium saucepan over medium heat. Cook for about 5 minutes until warm and simmering.
- Mix the cornstarch and water to make a slurry. Add to the raspberry sauce and mix continuously until bubbly and thickened. Set aside to cool.
- Preheat the oven to 400 degrees.
- Roll out the dough into 1/8th inch. With a heart-shaped cookie cutter, cut out the shapes and place them on a lined baking sheet 1 inch apart. Gather the dough pieces and roll them out again to make more heart shapes.
- To assemble, fill one heart with about 2 tablespoons of raspberry filling. With the egg wash, line the edges, top with another heart, and press against the edges to assemble. Using a fork, press in a few dimples. Brush the tops with egg wash.
- Place in the preheated oven for 15-18 minutes until just golden.
- In a standing mixer, whisk the powdered sugar and egg white together until it holds its shape when drizzling on itself but will eventually melt in about 5 minutes.
- Once cooled, drizzle the hearts with frosting and top with sprinkles. Let set overnight to harden.
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