Raspberry and Whipped Cream Tarts

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Raspberry and Whipped Cream Tarts Recipe

These Raspberry and Whipped Cream Tarts are a delicious dessert for any occasion. The sweet and tangy raspberry filling complements the light and fluffy whipped cream perfectly, all nestled in a delicious tart shell. They'll impress your guests while also satisfying your sweet tooth.

Ingredients

• 1/4 cup water
• 1/2 cup heavy cream
• 1 cup fresh raspberries
• 8 mini tart shells
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 tbsp powdered sugar

Time Needed

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes

Instructions

• Preheat the oven to 350°F.
• Bake the tart shells for 10 minutes, or until golden brown, on a baking sheet.
• Remove from the oven and set aside to cool.
• Over medium heat, combine raspberries, granulated sugar, and water in a saucepan.
• In a separate bowl, whisk together cornstarch and 1 tablespoon water until smooth.
• Stir the cornstarch mixture into the raspberry mixture until thickened, about 5 minutes.
• Remove from the heat and set aside to cool.
• With an electric mixer, whip heavy cream and powdered sugar in a large mixing bowl until stiff peaks form.
• Fill each tart shell halfway with raspberry filling and top with whipped cream.
• Serve chilled, garnished with fresh raspberries.

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