Valentine’s Day Sweet Pastry Raspberry Tarts

As Valentine’s Day draws nearer I’m full of ideas for topical bakes – top of the list today was these little raspberry tarts shaped (adorably) like hearts!

I don’t know about you but the smell of baking makes a home feel cosy so what better way to set the mood for a cosy Valentine’s night in with a bit of tasty romance?

So without further ado, here’s the recipe…

Enjoy!

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Ingredients – Sweet Pastry (makes 3-4 tarts)

225g Plain Flour

110g Butter

80g Sugar

1 Large Egg

Ingredients – Filling

100ml Crème Fraîche

45g Caster Sugar

Juice from 1/2 a Lemon

1 box of Raspberries

2 tblsp Raspberry Jam

Method – for the pastry cases 

Cube the butter and mix with the flour and crumb together with your hands until evenly mixed.

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Add in the sugar to the mix and stir in.

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Crack the egg into the mix and blend it all together until you have a firm dough.

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I’ve used small heart shaped silicone moulds for this, however you could use any kind of tart tin, just scale up the portions accordingly and if you use a metal mould make sure to grease the tin!

Take a section of the pastry dough and press it with your fingers into the tart mould making sure to get it up the sides and into the corners.

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With a fork pierce the bottom of the pastry a few times, this will stop the pastry puffing up and changing shape.

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Cover each mould with baking paper and use ceramic beads to weigh the paper down into the corners and onto the base of the pastry.

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Blind bake these for 15-30 minutes depending on the thickness of your base, and then uncover and bake again for 5 minutes until the pastry is hard and going golden brown.

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Remove the pastry from the moulds and leave to cool. Trim the edges if needed.

Method – for the filling 

Add the crème fraîche, lemon juice and sugar into a mixing bowl and whisk until it has thickened slightly.

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Spoon this into the pastry cases until the bottoms are covered.

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Cut each raspberry in half and place carefully in the pastry case (don’t worry if the creme filling can be seen as this will be covered by the glaze).

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For the glaze heat the raspberry jam in a sauce pan and then sieve this into a bowl to get the seeds out.

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Use a pastry brush or spoon and cover the raspberries, making certain to fill in the gaps in between each piece.

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My pastry  hearts might not be the most perfect, but they’re home made with love and that’s really what Valentine’s Day is all about…

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Cliona xox


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