How to make
For the dough of the raspberry tartlets, mix the flour with the powdered sugar and a pinch of salt. Cut the butter into pieces and rub it with your fingers, until crumbs are obtained.
Add the egg yolk and a spoonful of milk and knead a smooth butter dough.
Line 6 standard sized tartlet molds (diameter 4″ -10 cm) with the shortbread, so that it fits well on the bottom and sides of the molds.
You can do this either by rolling out 6 identical balls into circles larger than the diameter of the molds, or by stretching and pressing the dough directly inside the mold.
Once ready, pierce the dough with a fork and refrigerate the molds for 20 minutes.
Bake at 360°F (180°C) for 15 minutes, or until the dough aquires a golden color and is baked.
Even though you have pierced them with the fork, there is still a risk that the dough will rise in the middle, so keep an eye on it and if you notice this, pierce them lightly in the middle and it will flatten.
Leave the prepared bases for the tartlets to cool and prepare the filling.
Put the sugar in a blender to grind it with the lime peel - this way the citrus will release its aroma better.
Add the cream cheese, cream, starch, eggs and mix well. Finally put 5-6 large mashed raspberries. If desired, you can pass them through a strainer to separate the seeds.
Put the resulting mixture on low heat or a water bath and boil it for 5 minutes.
Hydrate the gelatine sheets in cold water, strain and add them into the cream, by stirring well. But before that, make sure that the temperature does not exceed 180°F (80°C).
Leave the cream to cool and fill the fruit tartlets with it.
Arrange the fresh raspberries on top and serve or refrigerate them for 2-3 hours.
In case the raspberries you are using are more sour, it is a good idea to sprinkle them with powdered sugar or raspberry jam.
Enjoy your meal!
