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Raspberry Tartlets Recipe

Buttery pastry tartlets filled with creamy custard
Topped with fresh raspberries and glossy glaze
Perfect easy dessert for any occasion
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Prep Time 30 minutes
Course Dessert
Cuisine European

Ingredients
  

For the pastry

  • Plain flour
  • Icing sugar
  • Butter chilled
  • Egg

For the crème pâtissière

  • Whole milk
  • Vanilla extract
  • Caster sugar
  • Plain flour
  • Egg
  • Double cream

For the topping

  • Raspberry jam
  • Fresh raspberries

Instructions
 

  • Preheat your oven to 200°C (180°C fan).
  • Prepare the pastry by blending flour, icing sugar, and butter until crumbly, then add egg to form a dough.
  • Roll out the dough, cut into rounds, and line tartlet tins. Chill for 20 minutes.
  • Blind bake the tart shells for 10 minutes, remove weights, then bake another 5 minutes until golden. Cool completely.
  • Heat milk with vanilla until just hot.
  • Whisk sugar, flour, and egg together, then gradually add the hot milk.
  • Return to heat and stir until thickened. Chill completely.
  • Whisk in double cream until smooth and light.
  • Fill tart shells with crème pâtissière.
  • Arrange raspberries on top.
  • Warm the jam with water, strain, and brush over raspberries for a glossy finish.

Notes

  • Swap raspberries with strawberries or blueberries if desired.
  • Serve chilled for best texture and flavor.
  • Dust lightly with icing sugar before serving for extra elegance.