Shortcrust Tartlets with Mascarpone Cream and Raspberries

Sift the flour into a large mixing bowl. Add the powdered sugar, salt, and cold butter cut into cubes. Quickly rub the mixture with your hands until it resembles fine crumbs.

Add the egg yolk and vanilla extract. Knead into a soft dough quickly, in just 1–2 minutes.

Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for 30–40 minutes.

Preheat the oven to 350 °F (180 °C). Roll out the dough to about 1/8 inch (3–4 mm) thickness, cut out rounds and press them into tartlet molds, then prick the bottoms with a fork.

Cover with parchment paper, fill with pie weights and bake for 15 minutes with the weights, then remove the weights and bake for another 7–10 minutes until golden brown. Let them cool completely.

Whip the cold heavy cream to soft peaks. In a separate bowl, mix the mascarpone with powdered sugar and vanilla.

Fold the whipped cream into the mascarpone gently with a spatula until smooth.