Raspberry custard tarts

Mini shortcrust tarts filled with vanilla custard and topped with fresh raspberries.

Course Dessert

Cuisine French

Keyword custard tart, fruit tart, raspberry chili, raspberry vanilla pie, vanilla

Prep Time 20

Cook Time 20

Total Time 40

Servings people

Calories 139kcal

Author Eva

Roll out the shortcrust pastry on a floured surface and cut it out into circles that are slightly larger than the tins you plan to use. You can use the rim of a bowl as a guideline.
Press each pastry circle onto a baking tin. Cover the shortcrust with parchment paper and place dried beans all over the flat surface of the shortcrust shellsto prevent the bottom of the shells from rising as they bake.
Bake in the preheated oven at 180°C (356F) for 20 minutes, or until lightly golden. Once baked, carefully pop out of the tin and rest on a cooling rack.
Prepare the vanilla custard, either following my recipe or using a box mix.
When the cream is cooked, remove the pot from the stove and place a sheet of cling film directly onto the cream, there should be no air but direct contact to the surface of the cream. This will prevent the top of the cream to harden as it cools, creating a harder layer on top, and thus ensuring the same texture through and through. Let the vanilla cream cool completely; to speed up the process you may place the pot in an ice bath.
Once both the shortcrust shells and the cream have cooled completely, it is possible to assemble the raspberry tartelettes. Fill a pastry bag with the cream and evenly pipe onto the shortcrust shells. Repeat until you either run out of cream or shells.
Lastly, gently press the raspberries onto the cream. Your raspberry custard tarts are ready to be enjoyed.

The nutritional information provided is made with an online calculator and only meant to be used as a guideline.