Raspberry tartlets
Description
The recipe won't take much time. It's better to make the shortcrust pastry for tartlets with powdered sugar, as it will be more tender and the sugar won't crunch on the teeth in the finished product. The dough will be very tasty, with a light hint of nutty flavor. You can use last year's jam or freshly made jam. It can be served with tea or coffee.
Instructions
- 1
Step 1
Start by preparing the custard. Mix cold milk with sugar and flour, add the yolks and vanilla extract. Whisk the mixture until completely smooth and place it over medium heat. While stirring constantly, bring the custard to a thickened consistency. Do not let it boil.
- 2
Step 2
Remove the cream from the heat and incorporate the butter. Cover with plastic wrap in direct contact and chill completely. Before serving, add a little whipped cream to the cream and stir gently.
- 3
Step 3
For the dough, place cold butter in pieces into the bowl of a food processor, along with sifted wheat flour mixed with leavening agent and salt. Add almond flour and a small pinch of salt. Pulse in short bursts until it becomes crumbly.
- 4
Step 4
Add the yolk and stir until the dough begins to come together into a ball. If it doesn't come together, add a tablespoon of cold water. Place the dough in a bag and refrigerate for half an hour.
- 5
Step 5
Roll out the chilled dough between parchment paper and cut circles to the size of your molds.
- 6
Step 6
Place the dough into the molds, press the bottoms firmly and shape the edges. Prick the bottoms. Bake the tartlets in a preheated 200 °C oven until golden. To prevent the bottoms from puffing up and to keep the tartlet deep, you can line the dough with parchment paper and sprinkle in beans. I do it simpler – I place a second set of molds on top of the dough, lightly greasing them on the outside.
- 7
Step 7
Remove the baked tartlets from the molds and let them cool on a rack. Spread a layer of raspberry jam on the bottom of each one. I use homemade, freshly cooked jam – the flavor is amazing! Then pipe or spoon the cream on top, either with a spoon or a pastry bag.
- 8
Step 8
Decorate with fresh raspberries and mint leaves, and dust with powdered sugar. Serve immediately if you want a crunchy crust. If you prefer it soft, place the tartlets with cream in the refrigerator for half an hour to an hour, but do not add the berries; decorate just before serving.