Imagine a dessert so irresistibly elegant and delicious that it looks like it belongs in a high-end pastry shop, but can be effortlessly created in your own kitchen. These Pink Raspberry Cream Tarts are not just a treat; they're a culinary masterpiece that combines the delicate sweetness of raspberries with a luxurious, creamy filling and a perfectly crisp almond flour crust. Whether you're looking to impress guests or simply treat yourself to a gourmet dessert, these tarts are guaranteed to elevate your dessert game and leave everyone craving more.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Dessert
Serves: 6 tarts
Ingredients
- 1 cup almond flour
- 1/4 cup coconut oil, melted
- 2 tablespoons maple syrup
- 1 cup raspberries
- 1/2 cup coconut cream
- 1 tablespoon lemon juice
Instructions
- Prepare the tart crust by combining almond flour, melted coconut oil, and maple syrup in a mixing bowl. Mix thoroughly until a cohesive dough forms.
- Press the almond flour mixture into 6 individual tart molds, ensuring an even distribution across the bottom and sides. Use your fingers to create a smooth, compact crust.
- Place the tart shells in the refrigerator for 15 minutes to firm up and set the crust.
- While the crusts chill, prepare the raspberry cream filling by blending fresh raspberries with coconut cream and lemon juice in a food processor until smooth and creamy.
- Remove the chilled tart shells from the refrigerator and carefully transfer them to a baking sheet.
- Preheat the oven to 350°F (175°C) and blind bake the tart shells for 10-12 minutes until the edges are lightly golden brown.
- Remove the tart shells from the oven and let them cool completely at room temperature for approximately 20 minutes.
- Once cooled, gently pour the raspberry cream filling into each tart shell, smoothing the top with a spatula.
- Refrigerate the tarts for at least 1 hour to allow the filling to set and develop a rich, creamy texture.
- Before serving, optionally garnish with fresh raspberry pieces or a light dusting of powdered sugar.
- Serve chilled and enjoy your delicate Pink Raspberry Cream Tarts.
Tips
- Ensure your coconut oil is fully melted and at room temperature for the best crust consistency.
- Chill the tart shells before baking to prevent shrinkage and maintain their shape.
- Use fresh, ripe raspberries for the most vibrant flavor and color.
- For a smoother filling, strain the raspberry mixture to remove seeds if desired.
- Let the tarts set in the refrigerator for at least an hour to achieve the perfect creamy texture.
- If you don't have individual tart molds, a muffin tin can work as an excellent alternative.
- For a more decadent presentation, garnish with fresh mint leaves or a drizzle of dark chocolate.
- These tarts are best served chilled, so prepare them in advance for stress-free entertaining.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 12g
Protein: 4g
Fat: 19g
Saturated Fat: 12g
Cholesterol: 0mg
