{"id":3713,"date":"2014-05-18T00:34:57","date_gmt":"2014-05-17T22:34:57","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=3713"},"modified":"2016-12-01T19:06:52","modified_gmt":"2016-12-01T18:06:52","slug":"recipe-raspberry-tartlets-with-ginger-and-lime-cream","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/recipes\/tarts\/recipe-raspberry-tartlets-with-ginger-and-lime-cream","title":{"rendered":"Recipe: Raspberry tartlets with ginger and lime cream"},"content":{"rendered":"

Spring<\/strong> is a great season, not only because the weather changes and it almost feels like summer, but also because I can enjoy again some of\u00a0my favourite\u00a0fruits<\/strong>, like raspberries<\/strong>!<\/p>\n

I wanted\u00a0to make a dessert<\/strong> with\u00a0raspberries, and at the same time try an original flavour combination<\/strong>: the result was raspberry tartlets with a ginger and lime diplomat cream<\/strong>!<\/p>\n

\"Recipe-Raspberry<\/a><\/p>\n

I am quite satisfied with the\u00a0outcome because a light aftertaste<\/strong> of ginger goes perfectly with the tart flavour of lime and raspberries.<\/p>\n

Plus, modestly speaking, I think these raspberry tartlets look gorgeous<\/strong>! \ud83d\ude42<\/p>\n

\"Recipe-Raspberry<\/a><\/p>\n

These tartlets<\/strong> are actually very simple<\/strong> to make and assemble. Instead of a normal tart dough, I used a rich Breton shortbread<\/a><\/strong>,\u00a0which is quite\u00a0buttery and slightly salted<\/strong>. Then I added a spoonful of raspberry jam<\/strong>, the diplomat cream and fresh raspberries.<\/p>\n

\"Recipe-Raspberry<\/a><\/p>\n

Yes, of course you can replace the ginger and lime with regular <\/strong>vanilla<\/strong> diplomat cream<\/a>:\u00a0your\u00a0tartlets will still be amazing!<\/p>\n

 <\/p>\n

\n \n

Raspberry tartles with ginger and lime cream<\/h2>\n
\n \n \"\"Print recipe<\/a>\n