200 g tart shells (store-bought or homemade)
250 ml heavy cream
50 g powdered sugar
1 tsp vanilla extract
150 g fresh raspberries
Add vanilla, powdered sugar, and heavy cream and beat until soft peaks form.
Place fresh raspberries on top of each tart shell after spooning or pipetting the cream within.
Before serving these delicious little delights, let them sit in the refrigerator for 15 to 20 minutes.