Raspberry Rhapsody Tarts Recipe
Ingredients:
For the Tart Crust:
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1/2 cup unsalted butter, cold and cut into small pieces
1 large egg yolk
1-2 tablespoons ice water (as needed)
For the Raspberry Filling:
1 1/2 cups fresh raspberries (or thawed frozen raspberries)
1/2 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
For the Cream Cheese Topping:
4 oz cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
For Garnish (optional):
Fresh raspberries
Mint leaves
Powdered sugar
Instructions:
Prepare the Tart Crust:
In a food processor, combine the flour and sugar. Add the cold butter and pulse until the mixture resembles coarse crumbs.
Add the egg yolk and pulse to combine. Gradually add ice water, 1 tablespoon at a time, until the dough comes together.
Turn the dough out onto a lightly floured surface, knead a few times, and then wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Roll Out and Fit the Dough:
On a lightly floured surface, roll out the dough to about 1/8 inch thick. Cut the dough into circles or shapes to fit your tart pans.
Gently press the dough into the tart pans, trimming any excess.
Blind Bake the Crusts:
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