This is my ninth filling for these delicious tarts and this one comes from Tea Time Magazine. There is no cooking or baking (if you buy the packaged tartlet shells). The pudding and shortbread topped with a fresh raspberry coated in currant or raspberry jelly is just scrumptious.For the rest of the recipes see Tart Shell Fillings and if you want to make your own dough see Tart Shell Dough where I have provided five different doughs.
When I use to entertain large groups these tartlets were a favorite to make as they are easy, quick and give a bite-size sweet treat. If I have the time I like to make my own shell dough but in a pinch these packaged and/or frozen shells sure come in handy. Of course I still like to make them but just not as many. These are perfect for the holidays as I often will provide a chocolate version, a cream one, or maybe one with nuts. Kids and adults alike love these!
Raspberry-Cream Shortbread Tartlets
- 1 (3.4 oz) box instant French vanilla pudding mix
- 1-1/2 cups whole milk
- 1 box of 24 shortbread tartlet shells, 1-3/4-inch or filo cups
- fresh raspberries
- 1 cup red currant jelly, melted or use raspberry jelly
- mint sprigs for garnish
In a bowl, combine the pudding mix and milk, whisking for 2 minutes; it will gradually thicken. Divide pudding evenly among tartlet shells and set aside.
Toss raspberries in melted jelly, coating well. Or just place a fresh raspberry on top of the custard and sprinkle some melted jelly on top of the raspberries. Top each tartlet with a raspberry and garnish with a mint sprig.
Recipe by cookingwithauntjuju.com