🛒 Ingredients
For the Tart Shells:
- 🥣 1 ½ cups all-purpose flour
- 🧈 ½ cup cold butter (cubed)
- 🍬 ⅓ cup powdered sugar
- 🥚 1 egg yolk
- 🥄 1–2 tbsp cold water
- 🧂 Pinch of salt
For the Filling:
- 🍓 1 cup raspberry jam or compote
- 🍋 1 tsp lemon juice (optional for freshness)
For Topping:
- 🍓 Fresh raspberries
- 🍬 Powdered sugar (for dusting)
- 🌰 Sliced almonds (optional)
👩🍳 Step-by-Step Instructions
👉 Step 1: Make the Dough
- 🥣 Mix flour, sugar, and salt
- 🧈 Add butter → rub until crumbly
- 🥚 Add egg yolk + cold water → form dough
- ❄️ Chill for 30 minutes
👉 Step 2: Shape Tartlets
- 🔄 Roll dough and cut small circles
- 🧁 Press into mini tart molds
- 🍴 Prick base with a fork
👉 Step 3: Bake Shells
- 🔥 Preheat oven to 180°C (350°F)
- ⏱ Bake 12–15 minutes until golden
- ❄️ Let them cool completely
👉 Step 4: Add Filling
- 🍓 Spoon raspberry jam into each shell
- 🍋 Add a tiny splash of lemon juice if desired
👉 Step 5: Decorate
- 🍓 Place fresh raspberries on top
- 🍬 Dust lightly with powdered sugar
- 🌰 Sprinkle almonds for crunch
💡 Pro Tips
- ✔️ Use chilled butter for flaky crust
- ✔️ Don’t overfill to avoid spilling
- ✔️ Chill dough again if it becomes soft
❓ Q&A
Q: Can I use other fruits?
👉 Yes! Try strawberries, blueberries, or mixed berries 🍇
Q: How to store them?
👉 Keep in fridge up to 3 days in airtight container ❄️
Q: Can I make ahead?
👉 Bake shells in advance and fill before serving ⏳