Sweet Cream Tartlets excerpted from THE FEARLESS BAKER © 2017 by Erin McDowell. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. ||| These tarts feature a press-in crust with a simple panna cotta–style filling, and they are finished with raspberry jam and chocolate. You can spread, pipe, or drizzle on the jam and chocolate, but I like to use a pastry brush or small spoon to make “splatter tarts” (see Pro Tip).