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Raspberry Cream Tartlets

Delightful little raspberry cream tartlets in buttery phyllo shells, evoking summer gatherings and sweet memories.
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Prep Time 30 minutes
Total Time 1 hour
Servings: 12 tartlets
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 160
Ingredients Method Notes

Ingredients
  

Tartlet Shells
  • 1 package 1 package (12 count) mini phyllo shells or baked mini tart shells
Raspberry Cream Filling
  • 1.5 cups 1 1/2 cups fresh raspberries Plus extra for topping
  • 8 ounces 8 ounces cream cheese, softened Ensure it's at room temperature
  • 1/2 cup 1/2 cup powdered sugar
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1 tablespoon 1 tablespoon lemon juice
  • 1/2 cup 1/2 cup heavy cream To fold into the mixture
Whipped Topping
  • 1 cup 1 cup heavy whipping cream
  • 3 tablespoons 3 tablespoons powdered sugar
  • 1 tablespoon 1 tablespoon raspberry powder or raspberry preserves For flavoring the topping
  • 12 12 fresh raspberries For topping
  • Powdered sugar for dusting

Method
 

Preparation
  1. In a blender, puree the raspberries until smooth. Strain through a fine mesh sieve to remove seeds.
  2. Beat the cream cheese and powdered sugar until smooth and creamy.
  3. Mix in the vanilla extract, lemon juice, and 1/3 cup of the raspberry puree.
  4. In a separate bowl, whip the 1/2 cup heavy cream to soft peaks, then gently fold it into the raspberry cream cheese mixture.
  5. Spoon the raspberry cream filling into each tart shell and smooth the tops.
  6. Refrigerate for at least 1 hour to set.
Topping
  1. Beat the whipping cream, powdered sugar, and raspberry powder until stiff peaks form.
  2. Pipe a generous swirl of whipped topping onto each tartlet.
  3. Top with a fresh raspberry and a light dusting of powdered sugar.

Notes

These tartlets are best served chilled. Serve on a lovely platter with extra raspberries and powdered sugar for garnish.