RECIPE | Vanilla Shortbread & Raspberry Tarts

Walkers Shortbread recipe - vanilla shortbread & raspberry tarts.

How GOOD does this look?!

A Walkers vanilla shortbread crust filled with cream and topped with fresh raspberries.  Why not try them for yourself!


The crust:

The filling:

  • 8 ounces cream cheese, softened
  • 58g powdered sugar
  • 1/2 teaspoon vanilla bean paste
  • 115g whipping cream

The topping:

  • 12 ounces fresh raspberries
  • Fresh mint 
  • Powdered sugar


  • Preheat the oven to around 160°C.
  • In a large food processor, crush the vanilla shortbread to fine crumbs.  Add melted butter and mix together.
  • Press the mixture into 5 (4") tart pans with removable bottoms.  Use your fingers to carefully form crust to sides of pans.
  • Move the tarts to a baking sheet and bake for 13-15 minutes. Remove from the oven and allow to cool completely before filling.
  • Using a hand mixer, whip cream cheese, powdered sugar and vanilla bean paste for 1 minute.
  • Add the whipping cream and mix together.
  • Divide the filling between the tarts and spread evenly inside the crusts.
  • Gently remove the tarts from the pans.
  • Top each tart with raspberries.
  • Pop the tarts in the fridge until ready to serve.
  • Immediately before serving, generously dust with powdered sugar and garnish with fresh mint leaves.

Walkers Shortbread - Vanilla Shortbread & Raspberry Tarts

Recipe inspiration from Wonky Wonderful.

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Walkers Vanilla Shortbread packaged in Walkers distinct packaging

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