Test your pastry making skills with our delicious Raspberry tartlet with crème patissèrie recipe.
This Raspberry tartlet with crème patisserie is the perfect summer dessert for you to enjoy with all your friends.
If you want to learn how to make a variety of different pastries why take a look at our baking courses with Great British Bake Off finalists. Courses include Pastry Made Easy, Baking Fundamentals & Baking Masterclass with Luis Troyano, Creative Baking with Ruth Clemens and Macaron Masterclass with Beca Lynn Pirkis.
Raspberry tartlet with crème patisserie
(Makes 4, 4” tartlets)
For the sweet delicious shortcrust pastry:
- 250g/9oz plain flour
- 100g/3½oz chilled butter, cubed, plus extra for greasing
- 25g/1oz caster sugar
- 1 tbsp icing sugar
- 1 free-range egg, yolk and white separated
For the Crème Patisserie:
250ml full fat milk
50g egg yolks (3 egg yolks)
60g caster sugar
½ tsp vanilla extract
For the tartlet decoration
Fresh rasberries (allow 6-8 per tartlet)
50g icing sugar for dusting
Method for the pastry:
- Place the flour, butter and sugar into a bowl. Gently and quickly rub the ingredients together into the consistency of bread crumbs (you can use a food processor and pulse the ingredients to achieve the same consistency).
- Lightly beat the egg yolk and drizzle it into the flour crumbs. Use a knife to mix through until the crumb starts to come together. If the mixture is too dry you can add small amounts of milk to the bowl or processor and blend till the crumb comes together.
- Using your hands flatten the dough to about 2cm/1in thick. Wrap in cling film or grease proof paper and refrigerate for at least 20 minutes.
Method for Crème Patisserie:
- Heat the milk with roughly half the sugar, the butter and vanilla extract to and gently heat.
- In a bowl, whisk the egg yolks with the rest of the sugar and the corn flour.
- Pour the hot milk onto the egg yolk mixture whisking continuously to prevent the mix curdling.
- Pour the mixture back into the saucepan and bring to the boil over a medium heat, whisking continuously until it thickens. Boil for around 1 – 1 ½ minutes. Pour into a large bowl to cool. If not using immediately, cover the surface with Clingfilm and keep in fridge until needed. The custard will be of piping/sliceable consistency.
Method for lining the tartlet cases:
- Preheat your oven to 180°C.
- Grease 4 4” fluted tartlet cases and once chilled, split the pastry into 4 equal pieces and roll out each piece of pastry evenly so that it is 0.5 cm thick.
- Transfer the pastry to each tartlet case and press the pastry into sides using a small ball of left over pastry. Leave about a 1 inch overhang of pastry and cut the rest away with a scissors.
- Line pastry with non-stick parchment paper so that it protects beyond the pastry. Fill to near top with rice or beans ensuring that the sides are supported by the dry material.
- Transfer to preheated oven and bake for 12-15 minutes.
- Remove from oven and using the parchment to help you, lift the dry contents away from the pastry shell. Prick the base all over with a fork to reduce puffing up.
- Brush the pastry shell with a little beaten egg white. Return to oven and bake for 8 – 10 or until the pastry is completely cooked through. Remove from oven and leave to cool on a wire rack.
Method for the tart assembly and decoration:
- Place the cooled crème pattiserie into a piping bag and pipe into the cooled tartlet cases- you want the crème pattiserie to fill ¾ of the pastry cases and not all the way upto the top.
- Place the raspberries neatly on top of the crème pattiserrie and dust with icing sugar.
- Serve & enjoy!