Raspberry Tartlets with Vanilla Cream

The best thing about summer is the fruit. I just love the sweetness of all the berries.  In my cookbook La Tartine Gourmande I found a recipe for blackberry tartlets with vanilla-flavoured mascarpone cream. I decided to make them with raspberries instead. It’s a very easy recipe since you can buy the tartlet crusts in the supermarket, and only need to make the filling and topping. It’s a perfect ending to a perfect summer day. Scroll down for the recipe.

You will need

small tartlet crusts (available in supermarket)

For the syrup and raspberries

• 2 tablespoons of water
• 1/4 cup (50 gr) blond cane sugar
• 1/2 vanilla bean, split open and scraped out
• 1 pound (450 gr) raspberries

For the topping

• 9 oz (255 gr) mascarpone cheese
• 4 tbsp blond cane sugar
• 1/2 vanilla bean, split open and scraped out
• 1/2 cup (120 ml) cold heavy cream

Directions

In a small pot, combine the sugar, water, vanilla, and place over low heat

Heat while stirring gently until sugar dissolves

Add raspberries and simmer for 4 minutes

Remove from heat and leave to cool

In a bowl beat the mascarpone with sugar and and vanilla

In another bowl beat the heavy cream with an electric mixer until it forms soft peaks

Fold the cream into the mascarpone mix

Just before serving, scoop the cream into the crusts

Top with the cooled raspberries and drizzle with syrup

If you like to add colour, add some chopped pistachios or a mint leave for decoration

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