Raspberry Tartlets Recipe
Raspberry tartlets recipe is a delicious dessert and is perfect for an indulgent treat. Raspberry tartlets can be made in three simple ways. You can use all sorts of berries but in this particular dessert raspberries are most common to use. Raspberries rich and exotic taste is foremost characteristic which distinguishes its spice-laden and with a hint of musk taste from all other berries. To make raspberry tartlets, you need to bake the whole recipe. Tartlets are small pie look like small baked dough but without crust. Now a day there are many kinds of tartlets avcailable filled with different fillings as well.
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8 servings
Utensils: Mug, Bowls, cups, small saucepan, spoon, and whisk
Fat: 3.4 g
Cholesterol: 0 mg
For the pastry:
Plain flour: 250 g
Pinch of salt
Icing sugar: 2 tbsp
Unsalted butter, cubed and chilled: 125 g
Egg yolk: 1
Raspberries, to serve: 200 g
For the Cream Patissiere:
Milk: 400 ml
Egg yolks: 5
Sugar: 100 g
Plain flour: 1 tbsp
Icing sugar, to serve: 1 tbsp
Wash all the bowls, mug and small spoons before preparing raspberry tartlets recipe.
Take out flour in a cup and tip it with your hand. Now put small amount of butter and sugar in it and whisk again.
Beat the mixture until it gets slight solid and add the egg yolk and few drops of water as well. Soon it will resemble a fine breadcrumb.
Take the slight hard breadcrumb mixture and prepare a pastry into a ball shape. Cover the ball shape mixture cling film and put into a refrigerator to chill for an hour.
Wait for pastry to chill in the refrigerator while start preparing tartlet. Take a cup of milk and put into a saucepan. Start heating milk but be aware that milk gets not boiled rather heat the milk in an over a gentle heat.
Now empty the egg bowl and pour the yolks into a large mixing bowl and vigorously whisk the whole mixture. Put the sugar in the mixture and whisk again until the mixture turns pale and doubles in volume.
Put the mixture in the saucepan and cook over a medium heat. While cooking, stir the mixture continuously, until the mixture starts to boil and thicken. Leave the mixture in the pan from the heat. Leave the whole mixture to cool in the saucepan before putting to the fridge to chill thoroughly.
Preheat the oven to 220C/gas 7 and remove pastry starting off the fridge. Take out the chilled pastry and put into oven to bake. When the pastry is fully baked, fill it with the top with the raspberries.
Serve the raspberries tartlets with a dust of icing sugar and serve.