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Vanilla Shortbread Raspberry Tarts

Vanilla Shortbread Raspberry Tarts

  • 30mins
  • 4 People
  • easy
  • Favourite

How GOOD does this look?!

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

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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
3 x Walkers Shortbread Vanilla cartons Buy Online
Vanilla Shortbread Raspberry Tarts

Method

1
Preheat the oven to around 160°C.
2
In a large food processor, crush the vanilla shortbread to fine crumbs. Add melted butter and mix together.
3
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.
4
Using a hand mixer, whip cream cheese, powdered sugar and vanilla bean paste for 1 minute. Add the whipping cream and mix together.
5
Divide the filling between the tarts and spread evenly inside the crusts. Gently remove the tarts from the pans. Top each tart with raspberries.
6
Pop the tarts in the fridge until ready to serve. Immediately before serving, generously dust with powdered sugar and garnish with fresh mint leaves.

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