Valentine’s Day Tartlets: The Sweet with Shortcrust Heart and Raspberry Jam to Impress Your Loved One
There is something magical about preparing and baking a sweet treat with your own hands for someone you love! 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’re not just simple pastries but little crunchy cases with a red filling, the color symbol of love, perfect for ending a romantic dinner or an unforgettable breakfast in bed. They also make a lovely gift for Mother’s Day or Father’s Day and more!
The Perfect Shortcrust: Type 1 Flour and Vanilla
For the shells of these tartlets, I chose a shortcrust with Type 1 Flour. Compared to classic all-purpose flour, Type 1 gives a more rustic and fragrant texture, ideal for supporting the filling without getting soggy. The secret to success? A pinch of salt and vanilla extract, which will make the shortcrust delicious at the first bite, even without filling.
Raspberries and Hearts: A Contrast of Passion
The star of the filling is the raspberry jam. Its tangy note perfectly balances the sweetness of the shortcrust. To make these tartlets truly special, I added a heart of shortcrust in the center before baking: a scenic detail that will capture the eyes of your loved one even before the palate.
Other recipes all themed with passion and love, which might interest you:
- Difficulty: Easy
- Cost: Cheap
- 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 AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it costs you nothing extra!
- 2 1/3 cups type 1 flour (or all-purpose flour)
- 2/3 cup brown sugar (or 3/4 cup powdered sugar)
- 1/2 cup butter (cold)
- 1 egg (medium)
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1 tablespoon liqueur (only if needed)
- 1 pinch salt
- as needed raspberry jam
- as needed hazelnut spread
Tools
- 1 Food Processor
- 1 Plastic Wrap
- 2 Parchment Paper
- 1 Rolling Pin
- 1 Cookie Cutter
- 1 Mold
- 1 Muffin Tin
- 1 Pestle
- 1 Teaspoon
- 1 Tongs
Steps
In a large bowl or food processor, combine the type 1 flour, sugar, and salt.
Create a well and add the cold butter cut into pieces. Work quickly until you get a mixture that looks sandy.
Add the egg, the egg yolk, and the vanilla extract.
Knead just enough to form a homogeneous dough. Do not overwork it to avoid warming the butter. If the dough struggles to come together, add a tablespoon of liqueur or cold milk.
Flatten the dough (so it cools evenly), wrap it in plastic wrap and leave it in the fridge 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.
Using a round cutter, cut out circles with 3 1/3 inches in diameter.
Line tartlet molds or muffin tins previously buttered and floured, and create indentations by gently pressing with the appropriate tool or a slightly smaller glass.
Fill the tartlets with a heaping teaspoon of raspberry jam.
Then from the leftover dough, cut out small hearts about 1/2 inch with a heart-shaped cookie cutter.
Place each dough heart in the center of the tartlet filling.
Place back in the fridge for another 15 minutes before baking, then, after this time, bake at 338°F (static oven) for about 15-18 minutes, until slightly golden.
Storage
👉If filled with jam or spread, the tartlets keep well at room temperature for 3-4 days inside a tin box or glass jar. Avoid airtight plastic, which might create a too humid environment, softening the shortcrust.
If your kitchen is very warm, keep the tartlets in the coolest part of the house to prevent the raspberry jam from “weeping” moisture into the shell. 👉If you decide to add a layer of cream or ganache after baking, store them in the fridge for a maximum of 2-3 days. Remove them from the fridge at least 30 minutes before serving. The butter-rich shortcrust needs to return to room temperature to release the vanilla aroma and regain the right texture.
Tips, Notes, Variations, and Suggestions
🟣If the decorative hearts lose their crunchiness, it means the jam has released too much moisture. For the future, “waterproof” the shell by brushing it with a thin layer of melted white chocolate before adding the raspberry jam.
FAQ (Questions and Answers)
1. How to prevent the shortcrust heart from sinking into the jam?
The trick is in the jam’s thickness and the cold. Use a high-quality jam with fruit pieces or add a pinch of cornstarch if it’s too liquid. Additionally, place the shortcrust heart when it’s well chilled from the fridge: this way, it will maintain its perfect shape during the oven 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.
