Raspberry Tartlets, Vanilla Shortbread and Honey Whipped Cream

Ingredients

• 140 g Unsalted butter (Softened, paste-like consistency)
• 65 g Granulated sugar (Granulated)
• 210 g All-purpose flour (Sift before use)
• 5 ml Liquid vanilla extract (Approximately ½ cap)
• 322 g Liquid cream 35% fat (Very cold, taken from the refrigerator)
• 150 g Mascarpone (Cold)
• 60 g Liquid honey (Preferably mild)
• 200 g Fresh raspberries (Wash and drain)
• 10 g Powdered sugar (For dusting)
• 5 g Fresh mint leaves (For garnish)

Instructions

1. Soften the butter

   Cut the butter into cubes and place in the microwave on low power, 10 s at a time, until a paste-like consistency is achieved.

   Time: PT1M

2. Mix butter, sugar and vanilla

   In a bowl, combine the softened butter, granulated sugar and ½ cap of vanilla extract. Whisk until a homogeneous mixture is obtained.

   Time: PT2M

3. Add the flour

   Pour the sifted flour into the bowl. Mix first with the spatula, then finish by hand until a homogeneous dough forms.

   Time: PT4M

4. Form the shortbread dough and refrigerate

   Shape into a ball, wrap in cling film and place in the refrigerator for 1 h 30 min to firm up.

   Time: PT1H30M

5. Roll out the dough and cut circles

   On a lightly floured surface, roll the dough to 1 cm thickness. Cut eight 8 cm circles using a cookie cutter.

   Time: PT5M

6. Line the tartlet molds and refrigerate again

   Place each circle into a tartlet mold, press lightly and return to the refrigerator for 10 minutes to firm up before baking.

   Time: PT5M

7. Preheat the oven

   Preheat the oven to 200 °C.

   Time: PT5M

   Temperature: 200°C

8. Bake the shortbreads

   Bake the tartlet shells for 15‑20 minutes, watching for a golden coloration.

   Time: PT18M

   Temperature: 200°C

9. Let the shells cool

   Remove the shortbreads, discard the parchment paper and let cool on a rack.

   Time: PT10M

10. Prepare the honey whipped cream

    In a very cold mixer bowl, pour the liquid cream and mascarpone. Whisk gently, then increase speed until a firm consistency is reached. Add the honey and whisk for a few more seconds.

    Time: PT7M

11. Pipe the whipped cream

    Fill a pastry bag fitted with a medium tip. Pipe a thin border of whipped cream into the bottom of each tartlet, then a generous layer in the center.

    Time: PT5M

12. Decorate with raspberries, powdered sugar and mint

    Arrange the fresh raspberries on the whipped cream, lightly dust with powdered sugar and add a few mint leaves for color.

    Time: PT5M

Nutrition Facts

Calories

500

Protein

5 g

Carbohydrates

45 g

Fat

30 g

Fiber

2 g