Raspberry Cream Tarts

Wendy Paul joins us in the kitchen to share her
light, refreshing recipe for a raspberry tart
that you can make in just a few minutes!

1/2 cup all purpose flour
1 1/4 cup slivered almonds
4 tbsp. brown sugar
1/2 cup unsalted butter, melted
Pinch of Kosher salt
1 pkg. (4 oz) french vanilla instant pudding
1/2 cup milk
1 tsp. vanilla
1 cup heavy cream, whipped (unsweetened)
Fresh raspberries (about 2 cups)

In a food processor, combine almonds and process until
small, 1-2 minutes. Then add the sugar and flour and
combine. Add the melted butter, kosher salt and stir to
combine. It dough will be crumbly, but stick together.
Press the dough into your tart pan about 1/4 cup each mold,
making sure it covers all the sides and bottom. Repeat
until all the dough is used. Bake at 350 degrees for 8-9
minutes. Remove from the oven and cool completely before
removing from the mold.

Meanwhile, make the filling. Whisk together the french
vanilla pudding mix, milk and vanilla. Mixture will be
thick. Fold in the heavy whipped cream gently.

Once the tart shells have cooled completely, spread the
vanilla filling to cover to the top. Then top with fresh
raspberries, and a sprinkle of powdered sugar if desired
for garnish. Refrigerate tarts until ready to serve. Makes
6- 4 inch tarts.


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