Raspberry Pastry Cream Tartlets
For the pastry:
1 kg butter
mini muffin pans
For the creme patissiere:
1 Litre full cream milk
1 vanilla bean
10 egg yolks
80g corn flour
5-6 punnets raspberries
Pastry: Cream the butter & sugar lightly. Add the eggs one at a time & continue creaming until they are combined. Fold in the flour & salt, mixing only until just combined. Wrap in plastic wrap & chill prior to use.
Roll out pastry to about 3mm thickness. Using a 5cm scone cutter, cut circles of dough out. Use an oil spray to coat mini muffin tins, then place the circles of dough in each hole, pressing them down and tidying the edges. Bake at 180 degrees C for approximately 10 minutes or until slightly golden. Allow to cool.
In a large saucepan, bring the milk, the vanilla bean & half of the sugar to the boil. Remove from heat.
In a large bowl combine the egg yolks, remaining sugar & corn flour. Pour half of the hot milk over the yolks, whisking constantly.
Bring the remaining milk back to the boil. While whisking quickly pour the yolk mixture into the centre of the pot. The mix will thicken almost immediately. Whisk for 3-5 minutes then pour the custard into a container lined with gladwrap. Cool completely.
When your pastry cases have chilled, use a tablespoon to fill each with the pastry cream. Top each tart with 3 raspberries and chill until use.
Pairs Well With
I made these gorgeous tartlets for a wedding in January of this year, by combining a fantastic pastry recipe with a traditional creme patissiere and finishing with fresh raspberries.
Despite it being a 37 degree day, the desserts were very well received by all the guests.