Easy and quick raspberry tartlets
Usually, raspberry tartlets catch our eye in the pastry shop window. We like them so much that we decided to make them at home! You will see that with this easy recipe, you will have nothing to envy from the best pastry chefs ;) A crunchy shortcrust pastry, a creamy pastry cream delicately flavored with vanilla, all topped with fresh and fragrant raspberries. A real delight for both the eyes and the taste buds!
Ingredients
4
For the pastry cream:
Materials
- Tartlet pans
Preparation
Preparation1 h 30 m
Cook time20 min
For the pastry cream:
Put the milk to boil with the sliced vanilla pod. Meanwhile, put the egg yolks in a bowl and add the sugar. Whisk energetically until the mixture whitens.
Add the corn starch and mix well.
Once the milk has boiled, gradually add it to the egg-sugar-corn starch mixture. Then, return everything to the saucepan and place it over medium heat.
Stir constantly with a wooden spoon until the mixture reaches the desired consistency. This step takes about 10 minutes. Then let it cool, covering it with plastic wrap directly against the cream to prevent a skin from forming.
Roll out your shortcrust pastry and, using a bowl, cut out 4 circles of pastry.
Line your tartlet pans with the pastry, then prick the bottom with a fork. Refrigerate for 30 minutes, then bake for 20 minutes at 350°F (180°C).
Once the tartlet bases and the pastry cream are cold, spread a generous layer of cream in each tartlet.
Beautifully arrange the raspberries on each tartlet, then sprinkle with icing sugar.
And there you have it, your tartlets are ready!
Observations
Choosing raspberries: For tarts, it is better to use fresh raspberries. If you only have frozen raspberries, prefer a topping made with jam rather than icing sugar to better preserve their freshness.
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