Raspberry-Cream Shortbread Tartlets

Shortbread Tartlets

Bite-sized morsels of fruity flavor are made simple with these Raspberry-Cream Shortbread Tartlets.

Raspberry-Cream Shortbread Tartlets
Yield: 24
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  1. 1 (3.4-ounce) box instant French vanilla pudding mix
  2. 1½ cups whole milk
  3. 1 (6.3-ounce) package 1¾-inch shortbread tartlet shells, such as Clearbrook Farms (24 tartlet shells)
  4. 2 (6-ounce) cartons fresh raspberries
  5. 1 cup red currant jelly, melted
  1. In a medium bowl, combine pudding mix and milk, whisking for 2 minutes. Divide pudding evenly among tartlet shells. Set aside.
  2. Toss raspberries in melted jelly, coating well. Top each tartlet with
3 raspberries.
  3. Garnish each tartlet with a peppermint sprig, if desired.
  1. Make-Ahead Tip: Tartlets can be assembled an hour in advance, placed in a covered container, and refrigerated until serving time.
TeaTime Magazine https://www.teatimemagazine.com/
From TeaTime, TeaTime Holidays 2015



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