Easy and quick raspberry tartlets

Ingredients

• 1 shortcrust pastry

For the pastry cream:

• 250 ml milk
• 1 vanilla bean
• 2 egg yolks
• 60 g sugar
• 20 g cornstarch
• 250 g raspberries
• icing sugar

Materials

• Tartlet pans

Preparation

• For the pastry cream:
  Bring the milk to a boil with the split vanilla bean. Meanwhile, put the egg yolks in a bowl and add the sugar. Whisk vigorously until the mixture turns pale.
  Add the cornstarch 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 the previously buttered tartlet pans with the pastry, then prick the bottoms 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.
  
• 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, use a jam-based glaze rather than icing sugar to help them retain their freshness.

Questions

Photos of members who cooked this recipe