Valentine’s Tartlets: Shortcrust Heart Shells Filled with Raspberry Jam to Surprise the One You Love
There is something magical about preparing and baking a dessert 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: Shortcrust Heart Tartlets with Raspberry Jam. They are not just simple pastries, but little crisp chests that enclose a red filling, the emblematic color of love — perfect to end a romantic dinner or for an unforgettable breakfast in bed. They can also be a lovely treat to give on Mother’s or Father’s Day and beyond!
The Perfect Shortcrust: Type 1 Flour and Vanilla
For the shells of these tartlets I chose a Type 1 semi-whole wheat flour. Compared to classic 00 flour, Type 1 offers a more rustic and aromatic texture, ideal for supporting the filling without becoming soggy. The secret to success? A pinch of salt and vanilla extract, which will make the shortcrust delightful from the first bite, even without filling.
Raspberries and Hearts: A Contrast of Passion
The star of the filling is the raspberry jam. Its slightly tart note perfectly balances the sweetness of the shortcrust. To make the tartlets truly special, I added a shortcrust heart in the center before baking: a theatrical detail that will win over the eyes of your loved one even before the palate.
Other themed recipes, symbols of passion and love, that might interest you:
- Difficulty: Easy
- Cost: Budget-friendly
- 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
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- 2 1/2 cups Type 1 semi-whole wheat flour (or 00 flour)
- 1/3 cup packed brown sugar (or about 3/4 cup powdered sugar (about 100 g))
- 1/2 cup butter (cold)
- 1 egg (medium)
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1 tablespoon 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 Cookie cutter
- 1 Mini cutter
- 1 Muffin tin
- 1 Tartlet press
- 1 Teaspoon
- 1 Tongs
Steps
In a large bowl or in a food processor, combine the Type 1 flour, the sugar and the salt.
Make a well and add the cold butter in small pieces. Work quickly until the mixture looks sandy.
Add the egg, the yolk and the vanilla extract.
Mix only until a homogeneous dough forms. 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 into a disk (this helps it chill evenly), wrap it in plastic wrap and refrigerate for at least 2 hours (better if overnight).
Roll the shortcrust to a thickness of about 1/8–5/32 in (3–4 mm) between two sheets of parchment paper.
With the help of a round cutter, cut out disks Ø 3 3/8 in (8.5 cm).
Line previously buttered and floured tartlet or muffin molds with the disks, and form the wells by gently pressing with a tartlet tool or the bottom of a slightly smaller glass.
Fill the tartlets with a heaping teaspoon of raspberry jam.
Using the leftover shortcrust scraps, cut small hearts about 5/8 in (1.5 cm) with a small cookie cutter.
Place each shortcrust heart in the center of the jam filling of the tartlets.
Chill again in the fridge for another 15 minutes before baking, then bake at 338°F (170°C, conventional oven) for about 15–18 minutes, until slightly golden.
Storage
👉If filled with jam or a spread, the tartlets keep well at room temperature for 3–4 days inside a tin box or a glass jar. Avoid airtight plastic, which can create too humid an environment and soften the shortcrust.
If your kitchen is very warm, keep the tartlets in the coolest spot in the house to avoid the raspberry jam “weeping” moisture into the shell. 👉If you decide to add a layer of cream or ganache as filling, store them in the refrigerator for up to 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 vanilla aroma and regain the proper texture.
Tips, notes, variations and suggestions
🟣If decorative hearts lose their crispness, it means the jam released too much moisture. For future batches you can “waterproof” the shell by brushing a thin layer of melted white chocolate before adding the raspberry jam.
FAQ (Questions & Answers)
1. How do I stop the shortcrust heart from sinking into the jam?
The trick is the jam’s thickness and the cold. Use a high-quality jam with fruit pieces or add a pinch of starch if it’s too runny. Also, place the shortcrust heart when it’s very cold from the fridge: this way it will keep its shape perfectly during oven baking.
2. Can I prepare the tartlets in advance?
Absolutely yes! The shortcrust shells can be prepared up to 2 days in advance and stored in a tin. However, I recommend filling them a few hours before serving to keep maximum crispness.
