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I don’t know what it is about tiramisu flavoured things that makes me weak at the knees. Maybe it’s the Kahlua, or the whipped cream, or perhaps it’s the mascarpone cheese. Oh and the coffee – I can’t forget the coffee. I love coffee! But mix it with raspberry and I am ready to declare my love from the rooftops!
Although I’m on a healthy theme this month, I’m stepping away to squeeze in a special quick and easy dessert just in time for Valentine’s Day. It’s all about moderation anyway.
These easy and quick creamy Raspberry Tiramisu filled tartlets can be made in 20 minutes flat and are the perfect dessert for your cutie pie(s) on Valentine’s Day. Cut the recipe in half, and it’s just right for two. * ALL MY RECIPES HAVE ADJUSTABLE SERVINGS- just click on the servings (it’s underlined) But trust me, you’ll want leftovers of this one!
Blogging friends, you can still submit your healthy recipes here!
Valentine’s Day falls on a weeknight again this year and that means less time for prep. But you can easily whip this up after work and still have time to make that special dinner. They go perfectly with my 20 Minute & Healthy Hoisin Orange Chicken Recipe.
And if you love Tiramisu, be sure to try my other Tiramisu deserts:
OR make the filling up and bake the tarts shells a day or two ahead (the filling keeps well in the fridge and keep the shells on the counter in a sealed container)!
Raspberry Tiramisu Cream Cutie Pies
- 3/4 cup seedless raspberry jam
- 1 tbsp Kahlua
- 2/3 cup cold whipping cream
- 1/2 cup mascarpone cheese
- 1 1/2 tbsp brewed vanilla coffee or subtitute regular coffee and 1/4 tsp vanilla extract, room temperature
- 12 tart shells I use store-bought Tenderflake
- Shaved chocolate or chocolate sprinkles
- Fresh Raspberries
Preheat oven to 375degrees F (or whatever your tart shell box directions direct) . Blind bake tart shells, according to package directions (about 10 minutes) Cool.
Beat seedless raspberry jam with mascarpone cheese. Beat in Kahlua and coffee until combined.
In a separate bowl, beat whipping cream until stiff peaks form.
Fold the whipped cream mixture into the raspberry mixture and stir until combined.
Fill cooled tart shells to the top with about 2-3 tablespoons of the raspberry tiramisu cream mixture.
Garnish with fresh raspberries and shaved chocolate or sprinkles
****Use my adjustable servings feature to cut the recipe in half and it's perfect for two! Just click on the number of servings you'd like in the recipe to change it.
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