Cuisine Category

French recipes

Food Category

Dessert recipes

Key Ingredient

Special Consideration

Baking recipes

Mini raspberry tarts recipe

Back to search results

Created by Guillaume Brahimi

1 comments

Enlarge text

Rating:

5/ 5 stars 5 Votes

Cuisine: French
Makes 24

Ingredients

2 x 150g punnets raspberries

Sweet pastry
150g cold unsalted butter, diced
80g icing sugar
35g almond meal
1 egg
250g baker’s flour
½ vanilla bean, split and seeds scraped

Crème pâtissière
2 egg yolks
25g caster sugar
2 tsp plain flour
1 tsp cornflour
125ml milk
½ vanilla bean, split and scraped
125ml pouring cream

View conversion table

Preparation

For the sweet pastry, combine the butter, icing sugar and almond meal in a large bowl and bind together using your hands. Add the egg and knead well. Sift in the flour, then add the vanilla seeds. Knead until well combined. Wrap in plastic film and chill in the fridge for 20 minutes (this will make it easier to handle).

Remove from fridge and roll out the pastry to 5mm thickness, place over 12 x 4cm tart moulds or 24 x mini muffin tins and gently press the pastry into each mould. (If using tart moulds you will need to do 2 batches). Place in the fridge to rest for 30 minutes.

Preheat oven to 180°C.

Fill the tart shells with baking paper and rice or baking weights and blind bake for 12 minutes. Remove the rice and bake for a further 7 minutes or until the pastry is golden brown. Leave to cool to room temperature. (The pastry must be completely cool before adding the crème patisserie.)

Meanwhile, for the crème pâtissière, whisk the egg yolks and sugar in a large bowl until pale in colour. Add the sifted flours and mix well. Bring the milk and vanilla seeds to the boil in a medium saucepan, then add to the egg mixture, whisking to combine. Return the mixture to the saucepan and place over medium heat, whisking continuously for 5 minutes or until thick. Remove from the heat, transfer to a clean bowl, cover the surface with cling film and place in the fridge to cool.

When cold, whisk the crème pâtissière until smooth. Whip the pouring cream and fold into the crème pâtissière.

Pipe the cream into each cooled pastry shell. Top with raspberries and serve.

If you enjoyed this Mini raspberry tarts recipe then browse more French recipes, dessert recipes, baking recipes and our most popular hainanese chicken rice recipe.

French Restaurants

Displaying 10 of 467 French Restaurants.

	Restaurant	Book Online	Suburb
1.	Perrins Restaurant		Glen Iris
2.	Morning Star Estate		Mt Eliza
3.	Breizoz French Creperies		Williamstown
4.	LA Chaumiere		Darwin
5.	Le Provencal		South Hobart
6.	Lebrina		New Town
7.	Arc of Iris		Margaret River
8.	The Loose Box		Mundaring
9.	Petaluma's Bridgewater Mill		Bridgewater
10.	Penfolds Magill Estate Restaurant		Magill

View all French restaurants | Start a new search

Comments (1)

20 Jul 2011 07:12 AEST

Beth

Parkes

Exquisite Raspberry Tarts

My neighbour made these and they are SO_O_O_O_O_O_O delicious! I hope mine will turn out as brilliantly.

Agree(6 people agree)

Disagree(0 people disagree)

Comment on this recipe

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.

Your Cookbook

Featured Food & Recipes

POPULAR
NEWLY ADDED
TOP RATED

Hot Tips

Choosing and prepping asparagus

Choose asparagus with tight, well-formed heads and avoid any with thin woody, dry and dirty stems. Snap off the woody end of the asparagus by holding the spear in the middle and bend the bottom until it finds its natural snapping point. Discard the woody ends, or use in a stock.

Glossary

Fattoush

A Lebanese summer salad also known as the "queen of salads", combining fresh summer vegetables, dressed with lemon juice, olive oil and sumac spice and garnished with baked or fried pieces of Lebanese bread.