Raspberry Almond Tartlets

Makes six 9 cm tartlets

Ingredients

Pâte Sucrée (Sweet Pastry Dough)

• 1/4 cup cold unsalted butter

• 1/3 cup powdered sugar

• Seeds from 1 vanilla bean

• 2 egg yolks

• 1 1/8 cups all-purpose flour

• Pinch of salt

Raspberry Almond Cream

• 1/4 cup unsalted butter, softened

• 1/4 cup almond flour

• 1/8 cup granulated sugar

• Seeds from 1/2 vanilla bean

• Pinch of salt

• 1 egg

• Handful of raspberries, washed and thoroughly dried

Raspberry Gel

• 1 cup raspberries

• 3/4 cup granulated sugar

• 2 tablespoons cornstarch

• 1 cup water

Chantilly Cream

• 1/2 cup cold heavy cream, preferably with at least 35% fat

• 1 tablespoon vanilla bean paste

• 1/4 cup powdered sugar, sifted

For Assembly and Decoration

• Fresh raspberries

• Remaining raspberry gel, transferred to a piping bag without a nozzle

• Edible flowers, such as chamomile

Directions

Make the Pâte Sucrée

1. In a bowl, beat together the butter and powdered sugar until light and fluffy.

2. Mix in the egg yolks and vanilla bean seeds until fully combined.

3. Add the flour and salt. Using a pastry scraper or your hands, gently mix until a dough forms. Be careful not to overwork the dough.

4. Shape the dough into a disc, wrap it tightly in cling film, and refrigerate for at least 45 minutes before rolling. The dough can also be made one day in advance.

5. Once chilled, lightly flour a clean work surface and roll the dough to approximately 5 mm thick.

6. Cut out circles slightly larger than the 9 cm tartlet molds. I recommend using a 12 cm round cutter.

7. Gently press the dough into the molds, making sure it reaches the corners and forms a slight lip around the top. Run a rolling pin over the molds to remove the excess dough, then clean up the edges with a paring knife.

8. Dock the bottoms of the tart shells with a fork, then refrigerate them while preparing the almond cream. This resting period will help prevent the pastry from shrinking during baking.

Make the Raspberry Almond Cream

1. Preheat the oven to 350°F.

2. In a bowl, beat together the softened butter, almond flour, sugar, vanilla bean seeds, and salt until smooth.

3. Add the egg and mix until fully incorporated.

4. Spoon approximately 2 tablespoons of almond cream into each chilled tart shell and spread it evenly.

5. Place a few raspberries on top of the almond cream and gently press them into the filling.

6. Bake for 15 to 20 minutes, or until the pastry is lightly golden and the almond cream is golden brown and set.

7. Allow the tartlets to cool completely before removing them from the molds.

Make the Raspberry Gel

1. In a small bowl, mix the sugar and cornstarch.

2. Add the water, raspberries, and sugar mixture to a small saucepan. Stir to combine.

3. Cook over medium heat, whisking constantly. As the raspberries begin to break down, the mixture will thicken to a syrup-like consistency.

4. Remove the saucepan from the heat and immediately strain the thickened mixture through a fine-mesh sieve into a clean bowl.

5. Allow the gel to cool for approximately 5 minutes.

6. Spoon a thin, even layer of raspberry gel over the baked almond cream in each tartlet.

7. Let the tartlets cool to room temperature, then transfer them to the refrigerator to chill completely.

Make the Chantilly Cream

1. Place the cold heavy cream, vanilla bean paste, and sifted powdered sugar in a large, chilled bowl.

2. Using a hand whisk or electric mixer, whip the cream until soft peaks form.

3. Be careful not to overwhip the cream, as it may split and become grainy.

4. Transfer the Chantilly cream to a piping bag fitted with a plain, round No. 8 piping tip.

Assemble and Decorate

1. Pipe small rounds of Chantilly cream around the outer edge of each tartlet.

2. Pipe a second layer slightly above the first, leaving the center open.

3. Arrange approximately five raspberries in a small dome in the center.

4. Pipe the remaining raspberry gel into the openings of the raspberries and around the center as desired.

5. Finish with edible flowers, such as chamomile.

Storage

Store the tartlets in an airtight container in the refrigerator for up to three days.

For a visual guide to decorating the tartlets, be sure to watch the accompanying video on my Instagram or TikTok.