Raspberry Custard Tarts

The French have totally mastered pastries. While I was in Paris, one of my favourite foodie finds was these wee custard, raspberry tarts. These pastries, filled with a sweet creamy custard and topped with tangy fresh raspberries made an unbeatable combination. For every bakery I passed, these delights became my go-to. On my short stay in Paris I must have tried at least a half-dozen. Also featured, were similar tarts topped with kiwifruit, oranges and other delicious fruits. Since returning, I’ve been meaning to re-make these delights and share them with friends and family.

Well, you guessed it. I finally had some time over the summer holidays and made a batch for the family. They went down an absolute treat and were quickly eaten up for morning and afternoon tea.

I ended up making my own pastry and custard (time consuming but rather relaxing) which I’ve included below, but if you’re short on time the store brought stuff will do the job just as well. Using the off-the-shelf pastry & custard you could have these ready in as little as 20 minutes.

Raspberry Tarts
– Shortcrust pastry store-bought or home-made (recipe below)
– 2+ cups of custard, store-bought or home-made (recipe below)
-Fresh berries and icing sugar for dusting.

1. Roll the pastry out until about 5mm thick and cut into circles, about twice the size of the muffin tin. Blind bake for 10mins. Remove rice and baking paper and bake again for 10 minutes. Let cool.
2. While baking cook the custard and set aside to cool.
3. Once both the pastry casings and custard are cool, spoon the custard mixture evenly into the casings. Garnish with fresh berries and a dusting of icing sugar. Refrigerate until ready to serve. Enjoy!

Shortcrust pastry
– 250g flour
– 125g butter, at room temperature and cubed
– 100g sugar
– 1 vanilla pod (or essence)
– Pinch sea salt
– 2T Lemon zest
– 2T milk (or low-lactose milk if you’ve got intolerances)
– Yolk of 2 eggs

In a large bowl add the flour, cubed butter, sugar and vanilla pod, rub together until combined. Add the salt and lemon zest. Make a well in the centre and add the milk and egg yolks. Mix until combined and then knees until dough like. Add flour as needed until a good pastry consistency. Refrigerate for 30mins. 

Custard
– 2T sugar
– 2t vanilla essence
– 4T cornflour
– 4 egg yolks
– 2 cups of milk (or low-lactose milk if you’ve got intolerances)

In a small bowl, whisk together the egg yolks, cornflour and sugar until well combined. In a saucepan gently heat the milk and vanilla until warm (not hot!), remove from the heat and add the milk to the egg mixture. Tip it back into the saucepan and whisk constantly until boiling.  Take off the heat and whisk until the custard is thick enough to coat the back of a spoon (if mixture isn’t thickening, gently heat again). Serve hot or cold.  If serving cold – add a layer of plastic wrap to the surface of the custard to prevent a skin forming.

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