Description
These refined tartlets feature a crisp graham cracker crust, a creamy mascarpone filling, and fresh raspberries, all topped with chopped pistachios and a drizzle of raspberry jam. The perfect combination of textures and flavors for a delightful dessert!
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 6 tablespoons unsalted butter, melted
- 1 cup fresh raspberries
- 1/2 cup raspberry jam
- 1 cup mascarpone cheese
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pistachios
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture into the bottom and up the sides of tartlet pans to form a crust.
- Bake the crusts for 8-10 minutes, or until lightly golden brown. Let them cool completely.
- In a small saucepan, heat the raspberry jam until it is melted. Remove from heat and set aside to cool slightly.
- In a medium bowl, beat the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and creamy.
- Spread a layer of the mascarpone mixture into each tartlet crust.
- Top with fresh raspberries and chopped pistachios.
- Drizzle the melted raspberry jam over the top of the tartlets.
- Refrigerate for at least 1 hour before serving to allow the tartlets to set.
Notes
- You can use a food processor to crush the graham crackers for a finer texture.
- If you don’t have tartlet pans, you can use muffin tins as a substitute.
- Adjust the amount of raspberry jam to your taste preference for sweetness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes