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Raspberry and custard tartlets

  • 1:00 Prep
  • 0:10 Cook
  • Makes 20
  • Advanced


  • 1 pkt (about 20) cocktail pastry cases
  • 2 x 150g punnets raspberries
  • Icing sugar mixture, to dust

Creme patissiere

  • 1 vanilla bean, split
  • 1/2 cup (125ml) milk
  • 1 egg yolk
  • 1 tablespoon plain flour
  • 2 tablespoons caster sugar
  • 2 tablespoons thickened cream


  • 1
    To make the creme patissiere, use a small sharp knife to scrape the seeds from the vanilla bean. Combine the vanilla bean, seeds and milk in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until the mixture just comes to a simmer. Cover and set aside for 5 minutes to infuse.
  • 2
    Remove vanilla bean from the milk mixture. Combine egg yolk, flour and sugar in a medium bowl and use a balloon whisk to whisk until thick and pale. Gradually whisk in the milk. Place mixture in a clean saucepan over medium heat. Cook, stirring constantly, for 4-5 minutes or until mixture boils and thickens. Strain through a fine sieve into a bowl and cover surface with plastic wrap (to avoid a skin forming). Place in the fridge to chill.
  • 3
    Remove the creme patissiere from the fridge and use a balloon whisk to whisk until smooth. Add the cream and continue whisking until well combined. Spoon the creme patissiere evenly among the pastry cases. Top with raspberries and dust with icing sugar, if desired. Serve immediately.

Source: taste.com.au


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