Raspberry and Cream Cheese Tartelettes

There is a good chance that my partner and I will be hired to cater for the parliament elections at the French embassy in a couple of weeks. We've already worked up a menu, both for lunch and dinner courses, but I wanted to experiment with a new crust recipe this weekend, before I use it for one of the desserts I plan on making for the big event. I was pleased with the result. The pâte sablée (crumbly crust) came out great and worked wonderfully with the cream cheese and the fresh raspberries.

Makes about 10 tartlets or 1 whole pie

Pâte Sablée / Crumbly Crust
2 cups all-purpose flour
1/2 cup + 1 tablespoon unsalted butter
1/2 cup white sugar
2 egg yolks
1 tablespoon water
pinch of salt

Beat egg yolks, sugar and water with hand whisk until mixture sugar dissolves and mixture turns a pale yellow.
Mix flour and salt. Cut butter into squares. Using your hands, squeeze butter chunks and flour until texture looks like sand. Pour egg mixture over flour/butter mix and incorporate by hand. Shape dough into a ball.
Roll dough with non-stick rolling pin or just press dough into pans (2 to 3 millimeters thin).
Bake at 350 degrees (180 Celsius degrees) for 15 minutes or until crust turns golden brown.
Let cool and remove from pans.

Cream Cheese Filling
2 8-ounce packages cream cheese, room temperature
1 14-ounce can (1 1/4 cups) sweetened condensed milk
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
2 cups fresh raspberries
Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary. Beat in the lemon juice and vanilla.
Pour the filling into the crust, smooth the top with a rubber spatula. Refrigerate until firm, 2 1/2 to 3 hours. Arrange fresh raspberries on top.


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