Raspberry Tartlet in 15 Minutes – Quick Patisserie
Ready in 15 minutes – completely no-bake
Guests are coming and you have no time for an elaborate dessert, but you still want to serve your guests something homemade that not only tastes good but also looks beautiful? Then we have the perfect solution for you! This raspberry tartlet is made within 15 minutes: the airy, fruity raspberry cream consists of just three ingredients, goes into crisp shortcrust pastry bases and is decorated with fresh berries and fruit. And if you prefer a different flavour, try our cake fillings in chocolate, strawberry or neutral – the neutral one can be refined with flavourings and pastes entirely to your taste.
Ingredients
Finishing
Step by step
Raspberry cream
Whip the cream stiff
For this raspberry cream you need just three ingredients. Start by whipping the full cream with the food processor or the Hand mixer, and set it aside.
Hand mixer Clever Mix
Mix the raspberry powder
Put 60 g of the raspberry powder into a Bowl and add 50 g of lukewarm water (max. 20 °C). Mix the two ingredients smooth with a Whisk.
If you don't like raspberry or fancy something different: our range also includes chocolate, strawberry and neutral cake filling — the neutral one in particular can be refined in a wide variety of flavours.
Neutral cake filling
Raspberry cake filling
Strawberry cake filling
Chocolate cake filling
Fold in the cream in three parts
Now fold the whipped full cream into the mixed raspberry mass in three parts. It's best to mix in the first third with the Whisk, then switch to a Rubber scraper and gently fold in the other two thirds. In the end you have a wonderful, airy raspberry cream.
Rubber scraper black, large
Finishing
Fill and smooth the tartelettes
Put half of the cream into a Piping bag without a Piping nozzle and fill your 15 tartelettes. Smooth off the excess cream with a Spatula. Fill the remaining cream into another Piping bag fitted with the 16 mm Rosette nozzle.
Tartelettes Ø 5.3 cm, 24 pieces
Disposable piping bag transparent, 20 pieces
Spatula mini wide with plastic handle
Pipe rosettes and decorate
Now use the Rosette nozzle to pipe a beautiful rosette onto each tartlet. Finally, you can decorate the finished raspberry tartlets individually with various fresh berries, fruit and peppermint.
Rosette nozzle 16 mm
Disposable piping bag transparent, 20 pieces
Raspberry tartlet
Ingredients
Raspberry cream
Finishing
Preparation
- Cream: Whip 250 g full cream stiff and set aside.
- Cream mixture: Stir 60 g raspberry cake filling smooth with 50 g water (max. 20 °C).
- Folding in: Fold in the cream in three parts — the first third with the Whisk, the rest with the Rubber scraper.
- Filling: Pipe half of the cream into the 15 tartelettes and smooth off.
- Decorating: Pipe rosettes with the Rosette nozzle, decorate with berries, fruit and mint.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery — exactly the sizes the recipe was tested with.
Ingredients
Raspberry cake filling
Tartelettes Ø 5.3 cm, 24 pieces
Accessories
Rosette nozzle 16 mm
Disposable piping bag transparent, 20 pieces
Spatula mini wide with plastic handle
Rubber scraper black, large
Hand mixer Clever Mix
Delivery in 1–2 working days · Free shipping from CHF 100
Lovely with it
Not needed for the recipe — but it fits.
Neutral cake filling
Strawberry cake filling
Chocolate cake filling
Tartelettes Ø 3.8 cm, 40 pieces
Tartelettes Ø 7 cm, 12 pieces
Chocolate tartelettes Ø 5.3 cm, 24 pieces
Rectangular tartelettes, 5.3 x 2.6 cm, 30 pieces
To make sure it succeeds every time
Check the water temperature: if the water is warmer than 20 degrees, the cake filling sets too quickly and the cream becomes dense instead of airy. When in doubt, use cold tap water and let it stand briefly.
You can already see them side by side in our photos: the pink raspberry tartlets and their dark siblings from the chocolate tartlet recipe are made with the same technique. Mix up both creams and serve the duo – the colour contrast makes an impression on any dessert buffet.
Pipe the first rosettes onto a piece of baking paper instead of directly onto the tartlet – you simply scrape the practice cream back into the Piping bag. If the cream gets too soft, a short spell in the fridge helps, then the rosette holds its shape.
Frequently asked questions
Yes – once filled they keep for up to 3 days in the fridge. The base stays crispiest, however, if you only fill the tartelettes on the day of serving; you can easily keep the finished cream covered in the fridge and give it a quick stir before piping.
The cake filling contains binders that set too quickly and unevenly at higher temperatures – the cream would become dense and partly lumpy. With a maximum of 20 degrees you have enough time to fold the cream in airily.
Yes – the amount of cream is enough for 15 tartlets of 5.3 cm, or alternatively for more mini tartelettes (Ø 3.8 cm), fewer large ones (Ø 7 cm) or the rectangular shape. And with the chocolate tartelettes, the same recipe becomes a raspberry-chocolate combination.
Print recipe
Choose what should appear on the printout.
Related products
Cake filling neutral
Pie filling raspberry
Pie filling strawberry
Cake filling chocolate
Rosette grommet 16 mm
Spatula Mini Wide with Plastic Handle
Rubber scraper Black, large
Tartelettes Ø 3.8 cm, 40 pieces
Tartelettes Ø 5.3 cm, 24 pieces
Tartelettes Ø 7 cm, 12 pieces
Chocolate tartelettes Ø 5.3 cm, 24 pieces
Tartelettes rectangular, 5.3 x 2.6 cm, 30 pieces
Disposable piping bag transparent 20 pieces
Hand mixer Clever Mix
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Comments
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Rezept Himbeer Patisserie
By: Evelyn On 2026-01-18Hallo liebes Mini Schoggi Team
Ihr habt einen Fehler im Rezept:
Hebe nun den geschlagenen Vollrahm in drei Teilen unter den Vollrahm.
Liebe Grüße aus Weiach
EvelynReplied by: Rebecca Odermatt On 2026-01-18
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