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 Raspberry tartlets, creamy zabaglione on a shortbread crust, delicious!

Don’t these raspberry tartlets look gorgeous? First there’s a shortbread cookie crust, then there is this sweet, creamy and velvety zabaglione cream and delicious raspberries: pure bliss!

This zabaglione has a texture close to that of a pastry cream, it remains homogenous. It is better to make it a day ahead, so that the wine flavor will soften. You can also make your shortbread crust ahead and assemble the ingredients just before serving.

If you do not like zabaglione, you can easily replace it with vanilla pastry cream, click here for my recipe.

  • 4 tartlets
  • Medium
  • 1h15

Recipe :

Ingredients :

Shortbread crust

1 cup (130 g) all-purpose flour

1/8 teaspoon salt

1/3 cup (35 g) confectioner’s sugar (powdered or icing sugar)

1/2 cup (113 g) very cold unsalted butter, cut into small chunks

Zabaglione cream

3 egg yolks

½ cup + 2 tsp (70 g) white sugar

1/4 cup (80 ml) sweet white wine (Sauterne, Monbazillac, White Marsala)

A heaping tsp of cornstarch

About 20 raspberries

Utensils : 4 individual pie molds (better with removable bottom)

Prepare the shortbread crust: 

In the bowl of your food processor, place the flour, sugar, and salt and process a few seconds to combine

Add the cold butter and pulse just until the dough starts to come together and form clumps

Divide the dough among the tartlet molds and, using your fingertips, evenly press the pastry up the sides of the pan first and then onto the bottom. You can use the back of a spoon to smooth the surface of the pastry

Pierce the bottom of the crust with the tines of a fork to prevent the pastry crust from puffing up while it bakes

Cover and chill the pastry crust for about 30 minutes. This will help prevent the crust from shrinking while it bakes

Preheat oven to 425°F (220°C) and place rack in the center of the oven

Place the four pie molds on a large baking sheet and bake the crusts until golden brown, about 13 - 15 minutes. Remove from oven and place on a wire rack to cool

Prepare zabaglione cream:

Mix briefly the white sugar and corn starch

Prepare a double bath or bain-Marie on medium heat, into a heatproof bowl, add the egg yolks and sugar mixture and whisk until foamy

Add the wine and continue whisking rather vigorously until the whole mixture becomes pale yellow, thick and forms a ribbon when dropped from a spatula, this can take 7 to 10 minutes, so be patient

Set aside to cool

This zabaglione is better after a few hours or overnight rest when all the aromas have melted


It is easier to unmold your shortbread crusts if you used molds with removable bottoms, otherwise be very careful because this crust is very fragile and will easily break, simply turn over your molds and try shaking out the crusts

Cover the bottom of shortbread tarts with 2 or 3 spoonfuls of zabaglione cream, arrange as many raspberries as you can

Sprinkle with confectioner’s sugar and serve!


About the shortbread crust: shortbread dough cannot be worked up too long because if it starts to heat up the butter will start to melt and the dough will quickly become a nightmare to work with, so when you will press it down into your molds, start quickly pressing the sides, make them nice and then press the bottoms, if you feel that your dough is too hard to work, chill it for about 10 minutes.

About the zabaglione cream: for this recipe, I really like to use Sauterne or Monbazillac white wines, both are sweet white wines and their flavors are not as distinct and overpowering as Marsala.

The zabaglione is better made the day before use, then all the aromas will have melted together.


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