Raspberry Tarts

User Reviews

5.0

18 reviews
Excellent
  • Prep Time

    35 mins

  • Cook Time

    35 mins

  • Total Time

    31 mins

  • Servings

    24 Tarts

  • Calories

    360 kcal

  • Course

    Dessert

  • Cuisine

    French, American

Raspberry Tarts

Delicious little raspberry tarts have a crisp homemade butter crust filled with raspberry infused pastry cream topped with fresh berries a raspberry reduction.

I Made This!

Be the first!

Save this

Be the first!

Ingredients

Servings

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:

  • 2 1/2 cups all-purpose flour 300g
  • 3 tbsp water ice cold 45mL
  • 2 tbsp vodka
  • 1 cup unsalted butter cold, cubed 226g
  • 1/4 tsp salt
  • 1/4 cup sugar 50g

Raspberry Sauce:

  • 1/2 cup sugar
  • 3/4 cup water
  • 6 oz raspberries
  • 3 tbsp lemon juice

For the Assembly:

  • 1 tbsp confectioner's sugar for dusting
  • 72 raspberries
Add to Shopping List

Instructions

For the Pastry Dough

  1. Add the all-purpose flour, sugar and salt in a food processor. Give it a few pulses before adding the butter.
  2. Cut the COLD butter up into tablespoon sized pieces and add it to the flour mixture. Pulse a few times until the butter is in pea-sized clumps. In a small bowl mix together the ice water and vodka. Drizzle the mixture into the processor while pulsing. If you can squeeze the dough into a clump that stays together it's done. If not, add in another tablespoon of ice water. P.S. The vodka will bake off so don't worry about adding it in!
  3. Transfer the dough onto a pastry mat or another floured surface and knead 2 to 3 times just to help it come together a bit. Gently flatten the dough into a one-inch thick disk and cover it in plastic wrap or a ziplock bag, then place it in the fridge to chill for about 30 minutes to an hour.
  4. 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.
  5. A also use this little stamp to press the dough down but fingers would work just as well.
  6. Pierce the shells with a fork a couple of times to let steam out and weight down with beans over some parchment paper.
  7. Bake at 425F until golden brown, approximately 15 minutes. I removed the tarts and let them cool on a cloth.

For the Reduction

  1. Add the raspberries, water, lemon juice, and sugar to a small pot over medium heat. muddle and mix a bit. Once it starts to bubble reduce to a simmer and allow to reduce by about half.

For the Custard

  1. In a medium saucepan, heat the milk and vanilla bean by bringing it to a boil over medium heat. Immediately turn off the heat then set it aside to infuse for 15 minutes.
  2. Separate the egg whites and yolks into a separate bowls. Don’t throw out those egg whites, you can use them to make many tasty things! Put the yolks into a larger bowl.
  3. Pour in 2/3 cup sugar in with the egg yolks and whisk them together until it’s a light and fluffy mixture.Now add the cornstarch and mix vigorously. You don’t want any lumps remaining! You can also sift it into the bowl to help prevent those lumps.
  4. Whisk in 1/4 cup of the hot milk mixture until it is incorporated then mix the remaining hot milk mixture in. Pour the mixture back into the saucepan and cook over medium-high heat, whisking continuously until thickened and slowly boiling. Now go ahead and remove from the heat and stir in the butter.
  5. Let it cool slightly then pour it into a bowl, mix in the raspberry reduction and set aside.

For the Assembly

  1. 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.
  2. I placed three raspberries on each tart and then added a few drops of the strawberry sauce I made between each berry.
  3. You could use some thinned out jam instead if you want to save time.
  4. Dust with some confectioner's sugar for garnish and you're done!

Notes

  • If your dough looks crumbly after adding the water then place a spoonful in the palm of your hand and squeeze together. if it forms into a clump then it’s fine! If it’s still a crumbly mess add a few more tablespoons of ice water.
  • Don’t skimp on the chill time! This is when your dough will rest and come together.
  • Give the egg wash a thorough mix for a nice even golden crust. globs of egg whites will mar the look and texture.
  • When rolling out the dough make sure to move it around frequently and add more flour to the work surface and top.

Nutrition Information

Show Details
Serving 111g Calories 360kcal (18%) Carbohydrates 49g (16%) Protein 3g (6%) Fat 18g (28%) Saturated Fat 14g (70%) Cholesterol 35mg (12%) Sodium 70mg (3%) Fiber 2g (8%) Sugar 33g (66%) Vitamin A 400IU (8%) Vitamin C 5mg (6%) Calcium 20mg (2%) Iron 1.1mg (6%)

Nutrition Facts

Serving: 24Tarts

Amount Per Serving

Calories 360 kcal

% Daily Value*

Serving 111g
Calories 360kcal 18%
Carbohydrates 49g 16%
Protein 3g 6%
Fat 18g 28%
Saturated Fat 14g 70%
Cholesterol 35mg 12%
Sodium 70mg 3%
Fiber 2g 8%
Sugar 33g 66%
Vitamin A 400IU 8%
Vitamin C 5mg 6%
Calcium 20mg 2%
Iron 1.1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

Genuine Reviews

User Reviews

Overall Rating

5.0

18 reviews
Excellent

Write a Review

Drag & drop files here or click to upload
Other Recipes

You'll Also Love