Tartelettes are the elegant little sisters of the large cake and perfect for occasions where every guest should receive their own piece of happiness. The combination of tender shortcrust base, velvety cream, and sweet raspberries creates a finely balanced taste experience.

Ingredients (for 8 Tartelettes)

For the shortcrust pastry:

  • 250 g flour (Type 405)
  • 125 g cold butter
  • 60 g powdered sugar
  • 1 egg
  • 1 pinch of salt
  • 1 tsp vanilla extract

For the cream:

  • 200 g cream cheese (room temperature)
  • 150 g mascarpone
  • 50 g powdered sugar
  • 1 tsp vanilla extract
  • 100 ml heavy cream

For the topping:

  • 48 fresh raspberries (6 per tartelette)
  • 50 g dark chocolate (for shaving)

Kitchen utensils: 8 tartelette molds (approx. 10 cm), parchment paper, pie weights or dried beans, mixing bowl, hand mixer, rolling pin, dough scraper, plastic wrap, vegetable peeler or fine grater

Preparation (60 minutes + chilling time)

  1. First, make the shortcrust pastry: Combine the flour with the powdered sugar and the pinch of salt in a bowl. Cut the cold butter into small cubes and quickly work it into the flour with your fingertips until a crumbly mixture forms. Add the egg and vanilla extract and quickly knead everything into a smooth dough. Wrap in plastic wrap and let rest in the refrigerator for at least 30 minutes.
  2. Preheat the oven to 180°C conventional heat. Roll out the dough thinly on a floured work surface and cut into eight circles that are slightly larger than the molds. Press the dough pieces into the greased molds so that the edges are also covered. Cut off the excess dough and prick the bottom several times with a fork.
  3. Line each mold with a small piece of parchment paper and weigh down with pie weights. Blind bake the tartelettes in the preheated oven for about 12-15 minutes. Then remove the pie weights and paper and bake the bases for another 3-5 minutes. Let cool completely.
  4. For the cream, beat the cream cheese with the mascarpone, powdered sugar, and vanilla extract into a smooth mixture. Whip the cold heavy cream separately until stiff and fold it into the cream cheese mixture. Refrigerate until ready to use.
  5. Carefully remove the completely cooled tartelette bases from the molds. Fill the cream into the bases and smooth the surface or create a slightly wavy texture with the back of a spoon.
  6. Place six fresh raspberries in a circle on each tartelette. Finally, shave the chocolate over the berries with a vegetable peeler or fine grater.

Serving Suggestions

Present the tartelettes on a light-colored cake stand or a simple serving platter. If desired, place a small mint leaf in the center of each tart as a pop of color.

Beverage Recommendation

  • A chilled Prosecco or fruity rosé sparkling wine emphasizes the fruity freshness of the raspberries.
  • A lemon verbena lemonade provides an aromatic, light, non-alcoholic accompaniment.

Recipe Variations

  • Some ground poppy seeds in the dough bring a delicate, nutty note.
  • A touch of lemon or orange zest in the dough makes the cake even more aromatic.