Raspberry tartlet
The raspberry tartlet is my favorite dessert, so it made sense for me to make it. A very crispy shortcrust pastry, a good vanilla cream, and lots of raspberries. That’s how I like it, and I can’t resist it 🙂
Ingredients :
- For the shortcrust pastry:
- 150g flour
- 1 egg
- 75g of butter
- 50g caster sugar
- 1 sachet of vanilla sugar
- 1 pinch of salt
- For the cream:
- 1/2 liter of milk
- 2 vanilla pods
- 20g flour
- 100g of sugar
- 4 egg yolks
- For garnish:
- 500g of raspberries
Preparation :
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1
Prepare the shortcrust pastry:
-
2
On a work surface, form a fountain with the flour.
-
3
Sprinkle with salt, then add sugar and softened butter.
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4
Sand with your hands, a bit like a crumble, so as to obtain a sandy mixture.
Technical moves
Crumble dough
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5
Add the egg.
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6
Work the ingredients, by hand or with a spatula, to combine them together. Don’t overwork the dough.
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7
Roll into a ball, cover with cling film and refrigerate for 1 hour.
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8
Preheat the oven to 200°.
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9
Butter tart molds.
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10
Roll out the dough on a floured work surface, then cut indentations the size of the moulds. Then place in the tartlet moulds.
Technical moves
How to degerm garlic?
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11
Prick the dough in the bottom with a fork, and bake for about 20 minutes.
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12
The dough should be cooked and lightly browned.
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13
Prepare the pastry cream:
Technical moves
Custard
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14
In a bowl, whisk the yolks, the seeds of the pods and the sugar, so as to obtain a frothy mixture.
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15
Add the flour.
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16
Heat the milk with the pods, until boiling.
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17
Pour the boiling milk over the yolk-sugar mixture, mix and put back on the heat until the first boil.
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18
The cream should coat the spoon, and have thickened.
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19
Let the cream cool.
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20
Then pour it over the pastry base.
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21
Wash the raspberries and arrange them on top.
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22
Put in the fridge, the cream as it cools will freeze
Tips
For this Raspberry Tartlet recipe, you can count on 20 minutes of preparation. To learn more about the foods in this pie recipe, head over to our food guide here.
