Tartlets with raspberries and cream: recipe
Miscellaneous / / June 23, 2023
For the dough, cut the cold butter into cubes. Mix flour with powdered sugar and salt, grind with butter into small crumbs.
Add an egg to the crumbs, knead a soft and smooth dough. Divide it into 8 equal parts, roll each into a circle 2-3 mm thick.
Place the blanks in tartlet molds, press the dough to the bottom and sides, trim off the excess. Place the tarts in the refrigerator for 20-30 minutes.
Preheat oven to 190°C. Lay a piece of baking paper on top of each tartlet, sprinkle some dry rice or beans on top.
Lay the tarts on a baking sheet. Bake for 10 minutes, then remove the weights and cook for another 7-10 minutes until golden brown. Remove tarts from molds and cool completely.
For the cream, whisk together the egg, sugar, vanilla extract and cornstarch until smooth. Bring the milk to a boil.
Whisking constantly, pour half of the hot milk into the egg and cornstarch in a thin stream. Add the rest of the milk.
Return the cream to the saucepan and cook, stirring constantly, for 2-3 minutes until thickened. Transfer to a bowl, cover with cling film and refrigerate.