Raspberry Tart or Mini Tart

 Raspberry Tart or Mini Tart

Ingredients

1 roll of shortcrust pastry

Pastry Cream:

250 ml milk

1 vanilla bean

2 egg yolks

60 g sugar

20 g cornstarch

250 g raspberries

Icing sugar

Pastry Cream / Vanilla Cream:

Boil the milk with the vanilla bean (cut the bean lengthwise and scrape out the seeds). Meanwhile, in a bowl, place the egg yolks and sugar. Using a whisk, mix vigorously until light and fluffy.

Then add the cornstarch and mix well.

When the milk boils, gradually pour it into the bowl with the egg yolks, sugar, and cornstarch, stirring constantly. When the cream is ready, return it to the saucepan over medium heat.

Stir constantly with a wooden spoon until the mixture reaches the desired consistency. This step takes about 10 minutes. Then, pour it into a bowl, let it cool, covering it with plastic wrap. Leave the cream in contact with the plastic; this prevents the formation of a dry skin.

Open the shortcrust pastry and cut it into 4 circles (using a round cutter, round glass, or mug, for example).

Then place the cut pastry in the greased round molds. Using a fork, prick the bottom of the pastry. Refrigerate for 30 minutes. Then bake for 20 minutes at 180°C.

When everything has cooled (pastry and cream), then fill the pastry with the cream.

Then place the raspberries on top and sprinkle with powdered sugar.

Your tartlets/mini tarts are ready.