Raspberry Custard Tartlets

Yield

8 small tartlets (8–9 cm / 3–3.5 inch)

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Ingredients

Shortcrust Pastry

• 200 g (1⅔ cups) all-purpose flour

• 100 g (7 tbsp) cold unsalted butter, cubed

• 50 g (¼ cup) powdered sugar

• 1 large egg yolk

• 1–2 tbsp cold water

• 1 pinch salt

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Vanilla Custard Filling

• 250 ml (1 cup) whole milk

• 2 egg yolks

• 50 g (¼ cup) granulated sugar

• 20 g (2 tbsp) cornstarch

• 1 tsp vanilla extract (or seeds from ½ vanilla bean)

• 20 g (1½ tbsp) unsalted butter

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Topping

• Fresh raspberries

• Powdered sugar, for dusting

• Fresh mint leaves (optional)

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Instructions

1. Make the Pastry

1. In a bowl, mix flour, powdered sugar, and salt.

2. Add cold butter and rub with fingertips until the mixture resembles fine breadcrumbs.

3. Add egg yolk and cold water (1 tbsp at a time) until the dough comes together.

4. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.

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2. Bake the Tart Shells

1. Preheat oven to 180°C (350°F).

2. Roll out dough to about 3 mm (⅛ inch) thickness.

3. Line tartlet molds and trim excess dough.

4. Prick bases with a fork, line with parchment, and fill with baking weights.

5. Blind bake for 15 minutes, remove weights, then bake 8–10 minutes more until golden.

6. Cool completely.

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3. Prepare the Custard

1. Heat milk and vanilla in a saucepan until just simmering.

2. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.

3. Slowly pour hot milk into egg mixture, whisking constantly.

4. Return to saucepan and cook over medium heat, stirring, until thickened.

5. Remove from heat and stir in butter.

6. Cover with plastic wrap touching the surface and let cool.

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4. Assemble the Tartlets

1. Spoon or pipe custard into cooled tart shells.

2. Top with fresh raspberries.

3. Dust lightly with powdered sugar.

4. Garnish with mint leaves if desired.

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Serving & Storage

• Best served chilled or at room temperature

• Store in the refrigerator up to 24 hours

• Add raspberries just before serving for best freshness