Explore the delightful simplicity of these Puff Pastry Muffin Tarts, featuring a crisp outer shell filled with a luscious vanilla cream and topped with vibrant raspberries. These tarts combine the flaky texture of puff pastry with the smoothness of ricotta or mascarpone vanilla cream, creating a perfect balance that’s both satisfying and light. Topped with butter crumbles for an added crunch and a hint of sweetness, these tarts are as visually appealing as they are delicious.
Why You’ll Love This:
These Puff Pastry Muffin Tarts are a joy to make and even more delightful to eat. The combination of the creamy vanilla filling with the tartness of the raspberries makes for a refreshing bite, perfect for any time of the day. The use of convenient puff pastry cuts down on preparation time, making this recipe an ideal choice for those seeking a quick yet impressive dessert option.
Perfect Occasion:
These tarts are perfect for a range of occasions, from a casual brunch to more formal afternoon tea gatherings. They are also ideal for serving at baby showers, birthday parties, or as a sweet treat after a family dinner. Their individual serving size and elegant appearance make them particularly suitable for events where guests can enjoy their own personal dessert.
Decoration Tips:
For a beautiful presentation, dust the tarts with icing sugar just before serving. You can also garnish each tart with a fresh raspberry or a sprig of mint for a pop of color and freshness. If serving at a special event, consider arranging them on a tiered dessert stand to make them the centerpiece of your dessert table.
Ingredients:
- For the Butter Crumbles:
- 80g cold butter
- 125g flour
- 50g sugar
- 1 tsp vanilla sugar
- For the Vanilla Cream:
- 250g ricotta or mascarpone
- 1 medium to large egg
- 40g icing sugar
- 1 tsp vanilla sugar
- 1 tsp lemon juice
- 1 packet vanilla pudding powder (37g)
- Additional:
- 1 roll of fresh puff pastry
- 120g raspberries (frozen or fresh)
- Brown sugar for the muffin tin
Instructions:
- Prepare the Muffin Tin:
- Preheat the oven to 180°C (356°F). Butter a 12-cup muffin tin and sprinkle with brown sugar.
- Make the Butter Crumbles:
- Knead together cold butter, flour, sugar, and vanilla sugar until crumbly. Set aside.
- Make the Vanilla Cream:
- Blend ricotta or mascarpone, egg, icing sugar, vanilla sugar, lemon juice, and vanilla pudding powder until smooth.
- Assemble the Tarts:
- Roll out the puff pastry and cut into 12 pieces. Place each piece into the prepared muffin cups.
- Spoon 1 tablespoon of vanilla cream into each pastry. Distribute raspberries evenly among the tarts and top with butter crumbles.
- Bake:
- Bake on the middle rack of the preheated oven for about 30 minutes or until the pastry is golden and the filling is set.
- Serve:
- Let the tarts cool, then remove from the tin and dust with icing sugar.
Enjoy these exquisite Raspberry and Vanilla Cream Puff Pastry Muffin Tarts, a simple yet sophisticated dessert that’s sure to please any palate!
