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

Ingredient Substitutions

• Instead of Unsalted butter: Margarine
• Instead of Granulated sugar: Cane sugar
• Instead of All-purpose flour: Wheat flour
• Instead of Liquid vanilla extract: Vanilla bean
• Instead of Liquid cream 35% fat: Whipping cream
• Instead of Mascarpone: Cream cheese
• Instead of Liquid honey: Agave syrup
• Instead of Fresh raspberries: Blueberries, Strawberries
• Instead of Powdered sugar: Granulated sugar
• Instead of Fresh mint leaves: Basil

Equipment Needed

• Microwave (optional)
• Mixing bowl
• Whisk
• Spatula
• Rolling pin
• 8 cm tartlet ring
• Baking sheet
• Parchment paper
• Oven
• Cling film
• Pastry bag with medium tip
• Kitchen knife
• Kitchen scale
• Cooling rack
• Oven thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Soften the butter without melting it
• Let the shortbread dough rest in the fridge for 1 h 30 min
• Do not overbake the tartlet shells
• Incorporate the honey at the end of whisking the whipped cream

Chef Tips from the Video

• Lightly dust with powdered sugar just before serving for a glossy effect.
• Use slightly thawed frozen raspberries if fresh ones are unavailable.
• For a more pronounced flavor, add a pinch of orange blossom water to the shortbread dough.

Troubleshooting

Storage

Refrigerator: Store the tartlets in an airtight container for 1‑2 days.

Freezer: Not recommended; the shortbread texture deteriorates.

Room temperature: Consume within 2 hours of preparation for optimal freshness.

Make-Ahead Tips

• Prepare the shortbread dough the day before and keep it refrigerated.
• The honey whipped cream can be made 2 hours ahead and kept chilled.
• Add the raspberries and mint just before serving to prevent them from softening the shortbread.