Raspberry Hazelnut Cream Tartlets

Raspberry Hazelnut Cream Tartlets

·      1 egg yolk

·      1 Tbsp. very cold water

·      1 tsp vanilla extract

·      1 ¼ C. flour

·      1/3 C. sugar

·      ¼ tsp. salt

·      8 Tbsp. cold unsalted butter, cut into 1/4 “ cubes

·      1 pint whipping cream

·      2 C confectioner sugar

·      1 tsp Hazelnut Syrup

·      12 oz bag of frozen raspberries

·      1 tsp lemon juice

·      1 Tbsp. sugar

·      Confectioner sugar for dusting

In a small bowl, mix together the egg yolk, water, and vanilla; set aside. To make dough by hand, in a large bowl, stir together the flour, sugar, and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and beat just until the dough pulls together. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Use the dough immediately, or wrap in plastic wrap and refrigerate until well chilled, about 30 min. Preheat the oven to 350’ and thaw fruit.

Roll the dough into balls (about 1” diameter) and place in the wells of the mini-muffin pan. Press down and around sides to create shells. Bake for 8-10 min until golden brown.

Mix fruit, lemon juice, and sugar in bowl, and place in fridge. Whip cream, confectioner’s sugar, and hazelnut syrup till soft peaks form. Fill a pastry bag and pipe into baked shells. Top with sweetened raspberries, and dust with confectioners sugar.