These cute little raspberry tartlets are sooooo good: buttery, crumbly crusts, filled with a silky smooth vanilla pastry cream and topped with fresh, juicy raspberries.
Ingredients
For the pastry cream filling:
190ml (or ¾ cup + 2 teaspoons) whole milk
60ml (or ¼ cup) heavy whipping cream
2 large egg yolks
50g (or ¼ cup) granulated sugar
15g (or 5¾ teaspoon) all-purpose flour or custard powder
¼ teaspoon vanilla paste or extract
For the tartelette shells:
95g (or ⅓ cup) granulated sugar
1 teaspoon Golden Syrup or honey
90g (or ⅓ cup + 1 tablespoon) unsalted butter, softened at room temperature
½ large egg yolk
125g (or 1 cup) all-purpose flour
pinch of table salt
1¼ teaspoon baking powder
Topping:
30 raspberries
Instructions
Make the pastry cream filling:
Combine milk and cream in a small saucepan.
In a medium-sized bowl, whisk together sugar and flour. Add a few tablespoons of the milk mixture and whisking into a smooth paste. Add the yolks to the flour and sugar mixture and whisk until well combined, about 2 minutes.
Scald the remaining milk mixture over low heat, stirring regularly.
Once the milk mixture has reached scalding point, slowly drizzle it into the yolk mixture, whisking continuously to prevent the yolks from scrambling.
Pour the mixture back into the saucepan and heat over low to medium heat, whisking continuously, until the cream thickens and starts to bubble. Cook the cream for other thirty seconds, then remove from the heat.
Whisk the pastry cream to knock out some of the heat, then stir in the vanilla paste or extract.
Press a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming and allow it to cool to room temperature before placing it in the fridge to chill.
Pastry cream can be made a day ahead.
Make the shells:
In a medium-sized bowl, combine sugar and Golden Syrup (or honey). Stir together with a fork until thoroughly combined and the sugar looks like damp sand.
Add the butter. Using a mixer fitted with the whisk attachment, beat butter and sugar until light and creamy, about 2 minutes. Scrape the sides of the bowl with a rubber spatula, then mix for another thirty seconds. Add the egg yolk and mix for until minute, or until well combined.
In another bowl, stir together flour, salt and baking powder. Add the dry ingredients to the wet ingredients and, using a wooden spoon, stir until a smooth dough forms. The dough should be quite soft.
Form the dough into a disc, wrap in plastic wrap, and allow to chill in the fridge for one hour.
Preheat the oven to 160°C/320°F (standard oven setting) and grab yourself a cupcake or muffin tin. Cut 10 rounds of baking parchment to fit the bottoms of the cupcake wells, then use them to line the bottom of the cupcake wells. Use a little butter to help them stay in place.
Once the dough has chilled, roll it to a thickness of about 0.8 cm (one third of an inch), cut out dough rounds using a cookie cutter with a diameter that is slightly larger than the bottom of the cupcake wells, then lightly press each dough round in a lined cupcake well. No need to grease the sides of the tin if you use a metal tin.
Bake on a rack in the middle of the oven for 16-20 minutes, or until golden brown and risen. Remove from the oven and allow to cool for 10 minutes before inverting the pan onto the counter, and lightly rap the tin onto the counter to loosen the tartlet shells. Allow to cool to room temperature.
Assemble:
Fill the tartlet shells with the prepared pastry cream and top with the raspberries. Tartlets are best served a day after they’re made, as the pastry cream softens the crumbly pastry a bit. Tartlets can be stored in an airtight container in the fridge for up to three days.
Recipe by The Tough Cookie at https://thetoughcookie.com/2016/09/05/raspberry-tartlets-pastry-cream-filling/