(if looking for a fun factor, read this introduction in an advertising voice)
Have you ever felt the need of something sweet, that would melt in your mouth, but at the same time crunchy and, of course, delicious? This is always one of our problems whenever heat kicks in during the middle of spring and transition to summer.
Ever since we were born, my aunt would bake these goodies for us whenever we needed something refreshing. Growing up, we loved making different recipes with her, so here it is one that we can never get enough of.
If you absolutely love fruit desserts as much as we do, try this impressive recipe, perfect for a hot sunny day:
Raspberry Cloud Tarts
Category:
Sweets, TREATS
Ingredients
Crust:
300g (2 ⅖ cups) all-purpose flour
170g (¾ cups or 1 ½ sticks) butter
70g (⅖ cups) granulated sugar
2 egg yolks (save the egg whites as you will need them later)
Filling:
2 egg whites
200g (1 cup) granulated sugar
(1 cup) raspberries, *if using grams, take the same container you measured the sugar in and put raspberries in until you reach the same point as the sugar did before.
*Raspberries for topping
Instructions
All you have to do for the crust is mix up the flour, butter, sugar and the egg yolks (so basically everything), and don’t be afraid to get dirty, because you will get a better consistency if you use your hand to stir it; plus, it is a lot easier as well.
After everything is blended in perfectly and you got your dough, you can start putting it in your forms. Be careful to spread the dough equally so you don’t end up with a breaking or an unfully baked “basket”.
As for the filling, in a larger bowl, place the sugar and raspberries, letting them sink until the sugar starts dissolving. Meanwhile, put the egg whites in a clean bowl and beat them until they form soft peaks. Gradually add the raspberries to the egg whites and slowly mix them together until you end up with a soft filling.
Pour the cream into each basket and top them with one raspberry, or decorate them however you would like.
