Small tarts Big treat

 

A French classic, crunchy pastry, sweet Crème pâtissière and sweet raspberries. So simple yet so good... enjoy!


Makes 4-8 tarts, depends which tart size will you use. A 10 cm ( 4 inch ) shape will give 5 tarts.
 

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Method

  1. Start with making a crème pâtissière. Whisk the sugar, egg yolks and cornflour together in a bowl of a standing mixer, let it  mix for about 1 minute, then set aside. 

  2. Pour the milk in a pan. Split the vanilla pod open, scrape out the seeds with the tip of a knife and add these to the milk together with the vanilla pod. Gently bring to a boil, then remove from the heat.

  3. Pour about a quarter of the hot milk into the egg mixture, whisking all the time, then slowly add the rest of the milk.
    Put your pan back on a medium heat and cook while stirring continuously till the crème becomes thick. Add the butter and stir it well to it blend it in. Remember to remove the vanilla pod.

  4. Remove the pan from the heat and pour it into a bowl. Cover the bowl with plastic wrap/film and press gently on to the surface, to avoid skin forming. Let it cool before using.

  5. For preparing the sweet pastry it is important to use cold ingredients and to make sure not to overwork the pastry.
    I make mine in a mixer but u can use a food processor or bring the pastry together with your hands. In the bowl of standing mixer using the flat beater attachment mix up all the ingredients untill the pastry just starts to clump together.     Wrap the pastry in the plastic wrap and refrigerate for 30 minutes.

  6. Heat the oven to 180ºC.    

  7. Once chilled, sprinkle a little bit of flour on a clean work surface and roll out the pastry  so it is about 0,5 cm think. From the pastry you cut the circle shapes, making sure they are a few cm bigger then shapes you will use. This will make sure the edges are covered to the top, any excess can be removed with a knife afterwards.
    Cover the pastry with plastic wrap and chill for 30 min.

  8.  Prick the pastry with a fork, cut out circles from the baking parchment, put it on top of the pastery and fill it in with baking beans. Blind bake it for 10 minutes, then remove the beans and the paper. Brush the  tarts with egg wash and continue baking for another 8-10 minutes until golden brown. Let it cool.

  9. Prepare the glaze, on a low heat stir the jam and the water till the consistency becomes more watery, if the jam has bigger pieces, strain through a sieve and set a side. Let it cool.

  10. Spread the crème pâtissière on top of each tart and arrange the raspberries. Brush on top with some of the glaze. 

  11. Let it cool before serving.

Ingredients

Pastry

  • 200g plain flour
  • pinch of salt
  • 2 tablespoons powder sugar
  • 100g chilled unsalted butter, cubed
  • 1 egg beaten
  • 1 tablespoon lemon juice
  • 2 tablespoon iced water
  • egg wash (  1 well-beaten egg plus 1 tablespoons of milk)

Crème pâtissière

  • 40g caster sugar
  • 2 eggs yolks
  • 20g cornflour
  • 250ml full-fat milk
  • 1 vanilla pod
  • 20g unsalted butter

Raspberries topping

  • 300g raspberris 

glaze

  • 5 tablespoos of rasberies jam
  • 2 tablespoons water