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Raspberry Tartlets, Vanilla Shortbread and Honey Whipped Cream
Light tartlets with vanilla‑flavored shortbread, filled with a silky honey whipped cream and fresh raspberries. An elegant and simple dessert to make, perfect for impressing your guests.
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Cost Breakdown
Critical Success Points
- • Soften the butter without melting it
- • Let the shortbread dough rest in the fridge for 1 h 30 min
- • Do not overbake the tartlet shells
- • Incorporate the honey at the end of whisking the whipped cream
Safety Warnings
- • Hot butter can cause burns – handle with care.
- • The oven reaches 200 °C – use kitchen gloves.
- • Be careful with the knife when cutting the dough.
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