UK
USDesserts
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!
Ingredients
3 x Walkers Shortbread Vanilla cartons
115g melted butter
8oz cream cheese
58g powdered sugar
1/2tsp vanilla bean paste
115g double cream
12oz fresh raspberries
Fresh mint
Method
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.
