Bocaditos de Frambuesa y Queso (Raspberry and Cheese Bites)

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Bocaditos de Frambuesa y Queso (Raspberry and Cheese Bites)

Bocaditos de Frambuesa y Queso (Raspberry and Cheese Bites) is a traditional Spanish recipe for a classic raspberry-based tartlet with cream cheese that's traditionally baked in boat-shaped ramekins. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Raspberry and Cheese Bites (Bocaditos de Frambuesa y Queso).

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Makes:

Rating:

Tags : Vegetarian Recipes Cheese Recipes Baking Recipes Spain Recipes

Bocaditos de Frambuesa y Queso (Raspberry and Cheese Bites): A Spanish recipe for a raspberry-based tartlet with cream cheese that's traditionally baked in boat-shaped ramekins.

Ingredients

24 tartlet cases (traditionally these are boat-shaped) — use the sweet shortcrust pastry recipe
1kg raspberries
150ml white wine
800g sugar
50g butter
200g cream cheese (or you can use my home-made cream cheese recipe to prepare your own)
plain flour for dusting
mint leaves, to garnish

Method:

Place the raspberries in a bowl. Add the white wine and crush gently. Turn into a pan and stir in the sugar. Mix and cook over low heat for 20 minutes, until the volume is reduced by half.

Sprinkle your work surface with a little flour and roll out the pastry thinly. Cut in half and roll both halves again. Grease the top of one half with butter then cover with the second pastry half. Grease the top with more butter.

Cut into rectangles that are large enough to cover the base and sides of small boat-shaped ramekins. Sit on a baking tray, transfer to an oven pre-heated to 160°C and bake blind for about 20 minutes, or until dry and cooked, but only very lightly coloured.

Remove the tarts from the oven and brush with the raspberry jam. Spoon in some of the cream cheese, then cover with more jam. Garnish with the mint leaves and serve slightly warm.