Raspberry tartlet made with
– sweet pastry,
– custard cream,
– raspberries,
– raspberry jelly,
– mint leaves.
Equipment used
– Piping bag
– Micro-perforated baking mat
– Plain nozzle
– Tefal baking tray
Ingredients
Sweet pastry
✔140 g plain flour
✔100 g softened butter
✔50 g sugar
✔30 g ground almonds
✔1 g fine salt
✔1 egg yolk
Mint custard cream
✔250g milk
✔3 egg yolks
✔35g sugar
✔25g flour
✔30g butter
✔Mint leaves
Assembly
✔Raspberries
✔Mint leaves
The recipe
For 5-6 tartlets
Sweet pastry
✔140 g flour
✔100 g softened butter
✔50 g sugar
✔30 g ground almonds
✔1 g fine salt
✔1 egg yolk
Mix all the ingredients together. Cover with cling film and chill for at least 30 minutes.
Roll out the dough thinly between two sheets of baking paper. Cut out circles.
Bake between two micro-perforated baking mats in a hot oven at 75°C until they are nicely browned. Leave to cool completely.
Custard cream
✔250g milk
✔3 egg yolks
✔35g sugar
✔25g flour
✔30g butter
+ optional: a little alcohol to flavour the cream
Heat the milk.
Optional: infuse a few fresh mint leaves in the milk to flavour it.
In a bowl, mix the egg yolks, sugar, flour or cornflour. Pour the hot milk over the mixture. Stir. Pour back into the saucepan. Stir until the cream thickens. Remove from the heat, add the butter cut into pieces and mix.
You can add a little alcohol to flavour your cream.
Pour into a bowl, cover with cling film and set aside in a cool place.
Take the cooled pastry cream. Loosen it up a little with a spatula. Fill a piping bag fitted with a plain nozzle and pipe the cream onto the tartlets.
Arrange the raspberries alternately.
Fill the raspberries with a little raspberry jelly.
Soften 1g of gelatine in a bowl of cold water. Blend 25g of raspberries (you can strain out the seeds if you prefer). Pour into a small saucepan with a tablespoon of water. Add 5g of caster sugar. Heat. Remove from the heat and add the drained and softened gelatine. Leave to cool before filling a piping bag and decorating the raspberries.
I decorated it with small fresh mint leaves.
