Summer Raspberry Tartlets
I love making my raspberry tarts during the summer. It’s a quick little dessert and you don’t even have to turn on the oven which is great for when it’s really hot outside. You can also mix this up and add a little lemon and lemon zest to make it kinda sour or you can swap the raspberries for strawberries and then drizzle with chocolate syrup! YUMMMMY! If you end up making them please be sure to post on Instagram and use the hashtag #imanittybittybaker and just my feature your picture on my blog and social media.
  1. Rinse raspberries and reserve 12 to add to top of tartlets. Dry these by placing on paper towels.
  2. Put the rest of the raspberries in a bowl and add sugar.
  3. Using a whisk (or a fork) macerate raspberries until it turns into a liquid. Set aside.
  4. In another bowl, using a hand mixer or kitchen aid, add softened cream cheese and sugar. (If using almond or another extract, add now.) Beat on medium until blended and smooth.
  5. Turn down to low and add whipped topping until blended.
  6. Add creamy mixture to an icing bag (or strong zip-lock baggie) with a decorative tip.
  7. Spoon about 1⁄2 – 3⁄4 tsp of raspberry syrup/liquid into each shell.
  8. Pipe desired amount of creamy mixture on top. (You can also reverse this and put the cream first, then syrup.)
  9. Top each with a raspberry.
  10. Serve Immediately.