🍓 Raspberry Cream Tartlets — Buttery, Creamy & Irresistible!

Ingredients
For the Tart Shells
2 cups all-purpose flour
½ cup powdered sugar
½ cup unsalted butter, softened
1 large egg yolk
1 teaspoon vanilla extract
1–2 tablespoons cold milk, if needed
¼ teaspoon salt
For the Raspberry Filling
2 cups fresh raspberries
½ cup granulated sugar
1 tablespoon lemon juice
2 tablespoons cornstarch
2 tablespoons water
For the Cream Topping
1 cup heavy whipping cream, cold
¼ cup powdered sugar
1 teaspoon vanilla extract
For Garnish
Fresh raspberries
Powdered sugar
👩‍🍳 Instructions

1. Make the Tart Dough
   In a large bowl, combine the flour, powdered sugar, and salt. Add the softened butter and mix until the mixture becomes crumbly.
   Add the egg yolk and vanilla extract. Mix until the dough starts coming together. If it feels too dry, add a little cold milk until you have a soft dough.
   Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for about 30 minutes.
2. Shape the Tart Shells
   Preheat the oven to 350°F (175°C).
   Roll the chilled dough out on a lightly floured surface. Cut the dough into circles slightly larger than your tartlet molds.
   Press each piece gently into the molds, making sure the dough reaches the edges. Prick the bottoms several times with a fork.
3. Bake
   Place the tartlet molds on a baking tray and bake for about 15–20 minutes, or until the shells are lightly golden.
   Let them cool completely before filling.
4. Make the Raspberry Filling
   Add the raspberries, sugar, and lemon juice to a saucepan over medium heat.
   Cook while stirring gently until the raspberries break down and the mixture becomes juicy.
   Mix the cornstarch with the water in a small bowl. Stir it into the raspberry mixture and continue cooking until the filling becomes thick and glossy.
   Remove from the heat and let it cool completely.
5. Whip the Cream
   Add the cold heavy cream, powdered sugar, and vanilla extract to a mixing bowl.
   Whip until the cream becomes thick and forms soft-to-stiff peaks. Be careful not to overmix.
6. Assemble the Tartlets
   Spoon the cooled raspberry filling into each tart shell.
   Transfer the whipped cream to a piping bag fitted with a star tip and pipe a beautiful swirl on top of each tartlet.
7. Finish & Serve
   Top each tartlet with a fresh raspberry and lightly dust with powdered sugar.
   For the best texture, chill the finished tartlets for a short time before serving.
   🍓 These Raspberry Cream Tartlets are best served fresh and chilled!