Tea Cake Recipes - Raspberry Tarts Recipe

Ingredients

• 12 store-bought tartlet shells

• 1 cup/250 g raspberries + about 24 extra

• 2/3 cup/100 g confectioners'/icing sugar

• 1/2 cup/125 ml raspberry (or other berry fruit) liqueur

• Grated zest and juice of 1 lemon

• 2/3 cup/150 g ricotta cheese

• 1 cup/250 ml plain yogurt

• 1 1/2 tbsp unflavored gelatin

• 4 tbsp cold water

• 1 1/2 cups/375 ml heavy/double cream

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Method:

1. Set out the tartlet shells. Process 1 cup (250 g) raspberries in a food processor until pureed.

2. Transfer the raspberries to a large bowl and stir in the confectioners' sugar, liqueur, lemon zest and juice, ricotta, and yogurt.

3. Sprinkle the gelatin over the water in a saucepan. Let stand 1 minute. Stir over low heat until the gelatin has completely dissolved.

4. Stir the gelatin into the raspberry mixture and refrigerate until thickened.  

5. Beat the cream in a medium bowl with an electric mixer at medium speed until stiff.

6. Fold the cream into the raspberry mixture. Spoon the raspberry mixture into a pastry bag with a 1/4-inch (5-mm) plain tip.

7. Pipe into the tartlets. Decorate with the raspberries. Refrigerate for 1 hour before serving.