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.
Raspberries are the royalty of the fruit world.
- 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
- 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.