🍓🥧 RASPBERRY CUSTARD MINI TARTS (FULL RECIPE – ENGLISH)

👀 What this dessert is

Crispy tart shells filled with:

• Smooth vanilla custard
• Tangy raspberry sauce
• Fresh raspberries + crunchy pistachios

👉 Sweet, creamy, slightly tart = perfect balance

🧾 Ingredients (6–8 mini tarts)

🥧 Tart Shell

• 150 g all-purpose flour
• 75 g cold butter (cubed)
• 30 g sugar
• 1 egg yolk
• 1–2 tbsp cold water

🍮 Custard Filling

• 250 ml milk
• 2 egg yolks
• 50 g sugar
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 20 g butter

🍓 Raspberry Topping

• 1/2 cup raspberries (fresh or frozen)
• 2 tbsp sugar
• 1 tsp lemon juice

✨ Garnish

• Fresh raspberries
• Crushed pistachios
• Optional: powdered sugar

🔥 Instructions

1. Make tart shells

• Mix flour + butter → crumb texture
• Add sugar + egg yolk + water
• Form dough → chill 30 mins

Roll & press into molds
Bake:
👉 180°C (350°F) for 12–15 mins until golden

2. Make custard

• Heat milk (don’t boil)
• Whisk yolks + sugar + cornstarch
• Slowly add warm milk

Cook on low heat → stir until thick
Add butter + vanilla
Cool completely

3. Make raspberry sauce

• Cook raspberries + sugar + lemon
• Simmer 5–7 mins
• Optional: strain for smooth texture

4. Assemble

• Fill tart shells with custard
• Spoon raspberry sauce on top
• Add fresh raspberries
• Sprinkle pistachios

💥 Pro Tips

• Chill tart dough = crisp shells
• Don’t overcook custard (avoid lumps)
• Use tart raspberries for better balance
• Brush shells with melted chocolate for extra crunch

⚡ Flavor Profile

• Shell: buttery & crisp
• Custard: smooth & creamy
• Raspberry: sweet + tangy
• Pistachio: nutty crunch

👉 Light but still indulgent

🔥 Estimated Calories

👉 ~180–250 kcal per tart

🎯 Final vibe

This dessert =
“Elegant bakery-style treat but doable at home”

👉 Looks expensive, tastes even better 😮‍🔥