Description
Buttery tart shells filled with luscious vanilla cream, topped with fresh raspberries, crushed pistachios, and a drizzle of raspberry sauce.
Ingredients
Units
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- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, chilled and cubed
- 1 egg yolk
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1/2 cup cream cheese, softened
- 1/3 cup sugar
- 1/2 tsp almond extract
- 1/2 cup fresh raspberries
- 2 tbsp crushed pistachios
- 2 tbsp raspberry sauce (for drizzle)
Instructions
- Preheat oven to 350°F (175°C).
- Mix flour, sugar, and butter in a food processor until crumbly. Add egg yolk and vanilla, mix until dough forms.
- Roll out and press into tart molds. Bake for 15 minutes or until golden. Let cool.
- Beat cream cheese, sugar, and almond extract until smooth. Fold in whipped cream.
- Pipe cream into cooled tart shells.
- Top with raspberries, pistachios, and a drizzle of raspberry sauce. Serve chilled.
Notes
- You can use store-bought tart shells for convenience.
- Substitute raspberries with strawberries or blueberries.
