Valentine’s Day Tartlets: The Sweet with Shortcrust Heart and Raspberry Jam to Amaze Your Loved One
There is something magical about baking a dessert for your loved one with your own hands! For this Valentine’s Day, I wanted to create a dessert that speaks of care, time, and sweetness: the Shortcrust Heart Tartlets with Raspberry Jam. They are not just small pastries but small crumbly cases containing a red filling, the emblematic color of love, perfect to end a romantic dinner or for an unforgettable breakfast in bed. They are also perfect as a sweet gift for Mother’s or Father’s Day and more!
The Perfect Shortcrust: Tipo 1 Flour and Vanilla
For the tartlet shells, I chose a shortcrust with Tipo 1 Flour. Compared to the classic all-purpose flour, Tipo 1 gives a more rustic and fragrant texture, ideal for holding the filling without becoming soggy. The secret to success? A pinch of salt and vanilla extract, which will make the shortcrust a delight from the first bite, even without filling.
Raspberries and Hearts: A Contrast of Passion
The star of the filling is the raspberry jam. Its tart note perfectly balances the sweetness of the shortcrust. To make these tartlets truly special, I added a shortcrust heart in the center before baking: a scenic detail that will win over your loved one’s eyes before their palate.
Other themed recipes, symbols of passion and love, that might interest you:
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours 15 Minutes
- Preparation time: 25 Minutes
- Cooking time: 15 Minutes
- Portions: 12 Pieces
- Cuisine: Italian
- Seasonality: Valentine's Day, Mother's Day
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATION LINKS. The products I recommend are the ones I use in my recipes; purchasing them through my blog helps support me and my work, while it does not cost you anything extra!
- 2.5 cups tipo 1 flour (or all-purpose flour)
- 7 tbsp brown sugar (or 100 g powdered sugar)
- 1/2 cup butter (cold)
- 1 egg (medium)
- 1 egg yolk
- 2 tsp vanilla extract
- 1 tbsp liqueur (only if needed)
- 1 pinch salt
- to taste raspberry jam
- to taste hazelnut spread
Tools
- 1 Food processor
- 1 Plastic wrap
- 2 Parchment paper
- 1 Rolling pin
- 1 Pastry cutter
- 1 Cookie cutter
- 1 Muffin tray
- 1 Pestle
- 1 Teaspoon
- 1 Tongs
Steps
In a large bowl or food processor, combine the tipo 1 flour, sugar, and salt.
Create a well and add the cold butter in cubes. Work quickly until you get a sandy mixture.
Add the egg, egg yolk, and vanilla extract.
Mix just enough to form a homogeneous dough. Do not overwork it to avoid warming the butter.
Flatten the dough (so it cools evenly), wrap it in plastic wrap, and leave it in the refrigerator for at least 2 hours (better if overnight).
Roll out the dough to a thickness of 1/8 inch between two sheets of parchment paper.
With the help of a pastry cutter, cut out circles Ø 3.5 inches.
Line tartlet or muffin molds previously buttered and floured, and create hollows by gently pressing with the appropriate tool or with the help of a glass with a slightly smaller diameter.
Fill the tartlets with a heaping teaspoon of raspberry jam.
Then with the leftover dough, cut out little hearts of 0.6 inches with a cookie cutter.
Place each shortcrust heart in the center of the filling of the tartlets.
Place back in the fridge for another 15‘ before baking, then, after this time, bake at 338°F (static oven) for about 15′-18′, until slightly golden.
Storage
👉If filled with jam or spread, the tartlets keep perfectly at room temperature for 3-4 days inside a tin box or glass jar. Avoid airtight plastic, which could create a too humid environment, softening the shortcrust.
If your kitchen is very warm, keep the tartlets in the coolest spot of the house to prevent the raspberry jam from “sweating” moisture into the shell. 👉If you decide to add a layer of cream or ganache as a filling, store them in the fridge for a maximum of 2-3 days. Take them out of the fridge at least 30 minutes before serving. The butter-rich shortcrust needs to return to room temperature to release the aroma of vanilla and regain the right consistency.
Tips, notes, variations, and suggestions
🟣If the decorative hearts lose their crunchiness, it means the jam has released too much moisture. For the future, you can “seal” the shell by brushing it with a thin layer of melted white chocolate before adding the raspberry jam.
FAQ (Questions and Answers)
1. How do I prevent the shortcrust heart from sinking into the jam?
The trick is the density of the jam and the cold. Use a high-quality jam with fruit pieces or add a pinch of starch if it’s too liquid. Also, position the shortcrust heart when it’s well chilled from the fridge: this way, it will maintain its perfect shape during baking.
2. Can I prepare the tartlets in advance?
Absolutely yes! The shortcrust shells can be prepared even 2 days in advance and stored in a tin box. However, I recommend filling them a few hours before serving to maintain maximum crunchiness.
