Name: Raspberry Fruit Basket Tarts with Almond Cream
Prep time: 40 min
Cook time: 20 min
Total time: 6 h
Yield: 6
Ingredients: 150 g unsalted butter, softened; 95 g confectioners’ sugar, sifted; 30 g ground almonds; 1 g fine sea salt; 1 g vanilla powder; 58 g extra-large egg; 250 g all-purpose flour; 50 g unsalted butter, softened; 50 g superfine sugar; 50 g ground almonds; 50 g large egg; 450 g whole milk; 50 g whipping cream; 2 pieces vanilla beans; 90 g egg yolks; 90 g superfine sugar; 25 g custard powder; 25 g all-purpose flour; 30 g cocoa butter; 13 g gelatin (4 sheets or about 13 g powdered; bloomed); 50 g unsalted butter; 30 g mascarpone cheese; 250 g frozen raspberries; 150 g superfine sugar; 5 g pectin NH; 10 g lemon juice; 500 g fresh raspberries

Raspberry Fruit Basket Tarts with Almond Cream

These tartlets combine sweet pastry shells with almond cream, pastry cream, raspberry preserves, and fresh raspberries.

Main Layers

Each tart includes:

sweet tart shell
almond cream
pastry cream
raspberry preserves
fresh raspberries

Texture and Structure

The almond cream helps protect the shell from softening too quickly. Pastry cream and preserves add moisture and fruit flavour, while the raspberries finish the tartlets.

Make-Ahead Notes

The dough, almond cream, pastry cream, and preserves can be made ahead. Assemble the tartlets closer to serving so the shells stay crisp.

Why the Layers Work

These tartlets rely on contrast rather than a single dominant filling. The baked almond cream gives the shell structure, the pastry cream softens the center, and the preserves sharpen the fruit flavour. Fresh raspberries on top keep the final tart lighter and fresher than an all-custard filling.

Serving and Holding

The tartlets are easiest to finish once every component is fully cold. Assemble them close to serving time if you want the shell to stay crisp, especially in warm rooms or on buffet tables. They make a good small-format dessert for showers, tea service, and plated pastry assortments where clean presentation matters.

If you need to travel with them, carry the shells and fillings separately and assemble shortly before serving. That small extra step protects the pastry texture and keeps the raspberries looking fresher, which makes a noticeable difference for fruit-forward tartlets like these.