Creme Patissiere & Raspberry Tartlets (Custard Tarts)
- Nov 28, 2017
- 3 min read
Who can go past a home-made custard tart, especially with silky vanilla creme patissiere. These tartlets are my favourite thing to make and enjoy !
Makes: 12 tartlets
Pate Sucree (Sweet Pastry) --
120g of Butter (softened)
80g of Icing Sugar
1 tsp of Vanilla Extract (Vanilla Pod)
25g Ground Almonds
Pinch of Salt
1 egg
200g Flour
Creme Patissiere --
The Vanilla Creme Patisserie:
1 Vanilla Bean / Vanilla Extract
2 cups of Milk
2/3 cup of Sugar
3 tbsp cornflour
6 Egg Yolks
3 tbsp Butter
The Pastry:
Step 1:
Sift the icing sugar into a bowl with the softened butter. Add the vanilla, ground almonds and a pinch of salt. Beat with a standing mixer or by hand until smooth.
Step 2:
Add the egg and beat until combined.
Step 3:
Sift in the flour and mix by hand until lightly combined. Pour the crumbly mixer out onto a work surface and combined by hand (pressing together) until a dough is formed. Make sure not to over work the dough. Flatten the dough into a disk and cover in clingfilm, chill for 30 minutes.
Step 4:
Lightly flour and roll out the dough between two pieces of parchment paper making sure it is 2mm thick. Place the rolled out dough back into the fridge to chill for 30 minutes.
Step 5:
Cut 12 2cm by 10 cm (the length of your pastry ring / tin) strips into your pastry. Also cut 12 circles the size of your base into the pastry. Don't seperate the strips and circles from the rest of the pastry. Return to the fridge for 10 minutes. Preheat the oven to 180 degrees C.
Step 6:
Set out your pastry rings / cupcake tins (greased). Place the circle bases into the tins and place the strips around the edges. Make sure to press all joins together. Pierce the bottom of the pastry with a fork. Place parchment paper or oven proof cling film on top of the pastry and fill with rice / baking beans.
Step 7:
Blind bake the pastry for 15 minutes until golden around the edges.
Step 8:
Remove the parchment paper and rice, bake for a further 5 minutes until the base is golden. Cool completely.
The Vanilla Creme Patisserie:
Step 1:
Cut open the vanilla bean and scrape out the seeds. Bring the milk, vanilla bean and the seeds to a boil in a saucepan over medium heat (you can use vanilla essence at this stage).
Step 2:
Combine the sugar and cornstarch, in a separate bowl. Add in the egg yolks. Whisk until just combined.
Step 3:
Temper the egg mixture by whisking in 1/4 of the milk mixture and then whisk in the remaining milk. Return the mixture to the saucepan straining it through a fine sieve.
Step 4:
Cook over a medium heat whisking constantly. Once the creme patisserie becomes thick remove it from the heat and whisk in the butter until smooth.
Step 5:
Place the Creme Patisserie into a bowl and cover with clingfilm (be sure to make sure the clingfilm is touching the surface of the custard to avoid a skin forming on top). Place into the fridge to cool.
Assemble the tartlets:
Step 1:
Assemble the tartlets by piping the creme patissiere into the tart shells. Garnish as you please, I find fresh raspberries complement the creme patissiere.
Enjoy !
Let me know if you make these !
Instagram: @luluerie
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