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Rose Raspberry Jelly Tartlets

Delightful mini desserts combining sweet raspberries with fragrant rose flavor in a crisp pastry shell.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 3 hours
Course Dessert
Cuisine European
Servings 12 tartlets
Calories 150 kcal

Equipment

  • Mixing bowl
  • Tartlet pans
  • Saucepan
  • Plastic wrap
  • Refrigerator

Ingredients
  

Tartlet Shells

  • 1.5 cups All-purpose flour Provides structure for the tartlet shells.
  • 0.5 cup Unsalted butter Softened, for a rich and flaky crust.
  • 0.25 cup Powdered sugar Adds sweetness to the crust.
  • 1 large Egg yolk Helps bind the dough.
  • 1-2 tablespoons Cold water To help bring the dough together.

Raspberry Jelly

  • 2 cups Fresh raspberries Can use frozen, thawed.
  • 0.75 cup Granulated sugar Sweetens the jelly.
  • 1 tablespoon Lemon juice Adds acidity to balance sweetness.
  • 1 tablespoon Gelatin powder Helps set the jelly.
  • 0.5 cup Water Used to dissolve gelatin.

Rose Flavoring

  • 1-2 teaspoons Rose water Adjust to taste for floral flavor.

Garnish

  • to taste Fresh raspberries For topping the tartlets.
  • to taste Edible rose petals Optional, for decoration.
  • to taste Mint leaves For a pop of color.

Instructions
 

  • Preheat your oven to 350°F (175°C). In a mixing bowl, combine flour and powdered sugar. Add softened butter and mix until crumbly.
  • Add egg yolk and cold water, mixing until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
  • Roll out the dough on a floured surface to 1/8 inch thick. Cut out circles and press into tartlet pans. Prick bottoms with a fork.
  • Bake for 15-20 minutes until lightly golden. Let cool completely.
  • In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes until raspberries break down.
  • Dissolve gelatin in ½ cup of water and add to the raspberry mixture. Stir until fully dissolved and let cool slightly.
  • Add 1-2 teaspoons of rose water to the cooled raspberry jelly and stir gently.
  • Spoon the raspberry jelly into each tartlet shell, filling them about three-quarters full. Top with fresh raspberries.
  • Chill the tartlets in the refrigerator for at least 2 hours until the jelly is set.

Notes

These tartlets are perfect for tea parties and special occasions. Feel free to experiment with different fruits and floral flavors.
Keyword Floral Desserts, Mini Desserts, Rose Raspberry Jelly Tartlets