Raspberry Cream Tartlets

Festive, sweet, tasty, with aromatic raspberries! Shortcrust pastry baskets with cream are the perfect treat to end the holiday. Crispy crumbly dough, delicate vanilla cream and sweet raspberries — your guests will definitely appreciate this dessert.
cook time: 2h 30 min
Logan Winslow
Raspberry Cream Tartlets

Nutrition Facts (per serving)

293
Calories
15g
Fat
34g
Carbs
5g
Protein

Ingredients (10 portions)

Baskets:

Wheat flour 270 g
Butter 200 g
Sugar 100 g
Corn starch 30 g
Egg yolks 1 pc
Salt 0.2 g

Cream:

Milk 300 ml
Egg yolks 3 pc
Sugar 50 g
Flour 30 g
Vanilla sugar 1 tbsp

Filling:

Raspberries 250 g

Recipe instructions

Step 1

Step 1
How to make shortcrust pastry baskets with cream? First, prepare the necessary ingredients. Use premium quality wheat flour. The butter should be at room temperature, so remove it from the refrigerator in advance. Adjust the amount of sugar to your taste.

Step 2

Step 2
In a bowl, combine room temperature butter with sugar, salt and flour and whisk.

Step 3

Step 3
Add the yolk and mash again until smooth.

Step 4

Step 4
Add the flour sifted with starch and quickly knead into a soft, plastic shortbread dough.

Step 5

Step 5
As soon as the dough begins to roll into a single ball, wrap it in cling film and place it in the refrigerator for 30 minutes.

Step 6

Step 6
Divide the dough according to the number of baskets (I have 10 pieces) and distribute among the molds. To make the baskets easier to remove from the molds, sprinkle the molds with flour in advance. Prick the bottom of the baskets with a fork.

Step 7

Step 7
Place the molds with the dough in the refrigerator for 30 minutes. Bake the baskets in an oven preheated to 180°C for 10-12 minutes until half cooked.

Step 8

Step 8
Meanwhile, prepare the custard. You can use only the yolks or replace them with 2 large eggs. The result will be approximately the same. If you are using 2 whole eggs along with the whites, it is not necessary to add flour.

Step 9

Step 9
Heat the milk in a saucepan over low heat, but do not bring it to a boil.

Step 10

Step 10
In a bowl, combine the yolks with sugar, vanilla sugar and flour and whisk until smooth.

Step 11

Step 11
While stirring constantly, pour a little milk into the yolk mixture in a thin stream. There should be no lumps in the mass. While stirring, pour the milk-yolk mixture into the saucepan with the rest of the milk.

Step 12

Step 12
Return the saucepan to the stove. Cook the cream over low heat with constant stirring until thickened. Do not bring to a boil, otherwise the cream will separate. There is no need to thicken the cream too much; it should remain fluid.

Step 13

Step 13
Pour the cream into the baskets and return to the oven for another 10 minutes. The cream should set and thicken greatly. Cool the finished baskets at room temperature and carefully remove from the molds. If the baskets are difficult to remove from the molds, you can tap the molds with a knife.

Step 14

Step 14
Fresh raspberries or any other fruit or berries to taste are suitable for the filling.

Step 15

Step 15
Place raspberries on top of the custard. Decorate the cakes with mint leaves and serve. Bon appetit!

Additional rubrics

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