This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Double raspberry tartlets
Little sweetcrust pastry cases filled with a raspberry jelly, then topped with a raspberry-flavoured whipped cream.
Despite their intense raspberry flavour, these tartlets are lovely and light.
Despite their intense raspberry flavour, these tartlets are lovely and light.
32 K 5/5 (1 reviews)
1 hour 7 min.
Easy
6 tartlets
6 IngredientsLast modified on: October 27th 2021
For 6 tartlets, you will need:
- 1
500 g raspberries - 2
50 g caster sugar - 3
1 sheet gelatin - 4 30 g caster sugar
- 5
200 ml liquid cream - 6
6 tart cases - Total weight: 1,085 grams
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 20 min.
Cooking: 50 min.
All in all: 1 hour 7 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 45 min.
Prepare a clear juice with 500 g raspberries and 50 g caster sugar, following the exact method for clear strawberry juice.
This can be done several days ahead.
This can be done several days ahead.
Stage 2 - 1 min.
Put 1 sheet gelatin in a small bowl of cold water to soften.
Stage 3 - 4 min.
Pour 125 g of the raspberry juice into a small saucepan on medium heat and heat gently to a maximum of 140°F (60°C).
Add the softened gelatin after draining, mix well and leave to cool.
Add the softened gelatin after draining, mix well and leave to cool.
Stage 4 - 5 min.
Divide the jelly between the tart cases, then put on a wire rack and refrigerate for about 2 hours until the jelly sets.
Stage 5 - 3 min.
Pour the rest of the raspberry juice into a bowl, add 30 g caster sugar and 200 ml liquid cream, then mix thoroughly with a whisk.
Stage 6 - 3 min.
Transfer the mixture to a siphon, seal it, and pierce a gas cartridge.
Stage 7 - 6 min.
Once the jelly in the tarts has set, pipe a pretty rosette of raspberry cream...
Stage 8
...on top of each tartlet.
Stage 9
Your double raspberry tartlets are ready. You can add a finishing touch with a sprig of mint or verbena.
Remarks
This recipe can easily be made with strawberries instead.
Keeping: Should be eaten the same day.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 830 RDI=320 % | 4,690 RDI=440 % | 3,500 RDI=530 % | 17,500 RDI=880 % | 73,280 RDI: 880 % |
| Per 100 g | 80 RDI=30 % | 430 RDI=40 % | 320 RDI=50 % | 1,620 RDI=80 % | 6,770 RDI: 80 % |
| Per tartlets | 140 RDI=50 % | 780 RDI=70 % | 580 RDI=90 % | 2,920 RDI=150 % | 12,210 RDI: 150 % |
How much will it cost?
- For 6 tartlets : £4.80
- Per tartlets : £0.80
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Raspberries
Like these other recipes: Raspberry sorbet, Framboisier, Raspberry muffins, Raspberry tart, Cranachan, ... See them all 6
Liquid cream
Like these other recipes: Smoky sausage and mash, Normandy seafood stew, Apple custard tart, Tagliatelle and courgette spaghetti, carbonara style, The total turnip, ... See them all 170
Caster sugar
Like these other recipes: Hazelnut and orange cake, Angevin plum pâté, Lime crémeux, Melon with port sorbet, Brioche Tatin, ... See them all 360
Tart cases
You can get more informations, or check-out other recipes which use it, for example: Apple and blackcurrant tarts, Pear verbena tarts, Victoria pineapple and lime tarts, Little apple and verbena tarts, Little lime tarts, ... See them all 5
Other recipes you may also like
Coconut paste
Similar to marzipan or walnut paste, coconut paste can be used in a variety of cake or sweet recipes, but you can enjoy munching it just as it is. October 13th 2010302 K 14.2 15 min.
How to prepare tomatoes
Yes, I know you will say to me: why peel tomatoes? The answer is very simple: it's much better, gives a better texture, softer in the mouth. The skin is tough, adds nothing to the taste (and you will have noticed that commercial tomatoes have practically no taste), and finally it's there (on/under the skin) that the awful chemical products that the fruit receive during growth, are concentrated (treatments, pesticides, etc...). June 6th 2012343 K 24 40 min.
Fish fillet with preserved lemons
A thick fish fillet stuffed with slices of preserved lemon - crispy on the outside and tender inside. January 30th 2013136 K4.3 40 min.
Pistachio tiramisu
In this slightly unusual tiramisu, the classic Amaretto is partially replaced by whisky, which goes better with the pistachio flavour. June 2nd 2013220 K 25 50 min.
Breton coleslaw
Coleslaw with a French twist from Brittany, using finely sliced raw cauliflower instead of cabbage. January 8th 202048 K 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.