Name: Raspberry Tarts
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 Tarts
Ingredients: 2 cups whole milk; 1/2 vanilla bean (split lengthwise); 6 egg yolks; 2/3 cup sugar; 1/4 cup cornstarch; 1 tbs cold unsalted butter; 1 cup water; 8 tbs 1 stick unsalted butter; 1/2 tsp salt; 1 1/2 tsp sugar; 1 cup all-purpose flour; 3 eggs (plus 1 extra, if needed); 1/2 cup Sugar; 3/4 cup water; 8 Strawberries; 1/2 lemon; 1 pckg raspberries (6 oz); Confectioner's sugar for dusting

I love making pastry dough for a few reasons. Yes, it’s easy and delicious BUT the BEST PART is making more than you need! That just means you’ll have another batch in the fridge… ready to go at a moment’s notice! I was extra lucky because I also had a bit of custard and strawberry sauce left over from the cream puffs I made the other day 🙂 Yum. Let me know what you think.

Raspberry Tarts

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

Servings

12 Tarts

Course

Dessert

Cuisine

American

Calories: 156 kcal

Raspberries are the royalty of the fruit world.

Ingredients

Ingredients:

Custard:

2 cups whole milk
1/2 vanilla bean split lengthwise
6 egg yolks
2/3 cup sugar
1/4 cup cornstarch
1 tbs cold unsalted butter

Pastry:

1 cup water
8 tbs 1 stick unsalted butter
1/2 tsp salt
1 1/2 tsp sugar
1 cup all-purpose flour
3 eggs plus 1 extra, if needed

Strawberry Sauce:

1/2 cup Sugar
3/4 cup water
8 Strawberries
1/2 lemon
1 pckg raspberries 6 oz
Confectioner's sugar for dusting

Instructions

INSTRUCTIONS:

Roll the chilled pastry dough out on a well-floured surface. My tart forms came with this great cutting tool for that cute rilled edge but rougher circles will work just as well.
A also use this little stamp to press the dough down but fingers would work just as well.
Kind of a pain but I pierce the shells with a fork a couple of times to let steam out and weight down with beans over some parchment paper.
Bake at 425F until golden brown, approximately 15 minutes. I removed the tarts and let them cool on a cloth.
I filled the shells with my leftover strawberry custard. A dollop of whipped cream would work well as long as you don't plan on storing them very long.
I placed three raspberries on each tart and then added a few drops of the strawberry sauce I made between each berry.
You could use some thinned out jam instead if you want to save time.
Dust with some confectioner's sugar for garnish and you're done!

Click here if you’d like to get the step-by-step for the pastry dough and custard.

RB Tart 2