Raspberry Tarts
Description
These Raspberry Tarts are a stunning dessert that balances rich, creamy custard with the bright acidity of fresh berries. The base consists of a smooth, egg-enriched milk custard thickened with cornstarch and finished with butter and vanilla for a luxurious texture. Once cooled and folded with whipped cream, the filling is piped or spooned into pre-baked tart shells. Fresh raspberries are arranged on top, followed by a warm red currant jelly glaze that adds a beautiful shine and a hint of tartness. Perfect for tea parties, brunches, or as an impressive yet manageable finale to a dinner party, these tarts showcase the simple elegance of classic French pastry techniques using accessible ingredients.Ingredients
Directions
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In a medium saucepan, combine the milk and 2 ounces of sugar. Heat over medium heat, stirring until the sugar dissolves, then bring to a boil. Remove from heat and set aside.
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In a separate bowl, whisk together the cornstarch, remaining 2 ounces of sugar, egg yolks, and whole egg until smooth and free of lumps.
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While whisking constantly, slowly pour the hot milk mixture into the egg and cornstarch mixture to temper the eggs.
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Pour the combined mixture back into the saucepan. Return to medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil. Boil for one minute to cook out the starch flavor, then remove from heat.
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Stir in the butter and vanilla extract until fully incorporated and smooth.
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Transfer the custard to a shallow pan. Sprinkle a little sugar over the top surface to prevent a skin from forming. Cover directly with wax paper, pressing it onto the surface of the custard. Let cool to room temperature, then refrigerate for at least 2 hours until completely cold.
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Once cold, gently fold the whipped cream into the custard until evenly combined and fluffy.
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Spoon or pipe the custard filling into the pre-baked tart shells.
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Wash and dry the raspberries, then arrange them neatly on top of the custard in each tart.
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Heat the red currant jelly in a small saucepan or microwave until it is liquid and warm. Brush the warm jelly glaze over the raspberries to give the tarts a glossy finish.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 762.7kcal
- % Daily Value *
- Total Fat 11.3g18%
- Saturated Fat 6.0g30%
- Cholesterol 155.9mg52%
- Sodium 232.0mg10%
- Total Carbohydrate 149.6g50%
- Dietary Fiber 0.4g2%
- Sugars 120.6g
- Protein 18.8g38%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure the custard is completely cold before folding in the whipped cream, or the cream may melt and become grainy.
If you don't have red currant jelly, you can use strawberry or raspberry jam thinned with a little water, or a simple sugar syrup boiled to a thin glaze.
These tarts are best served fresh. If making ahead, assemble the custard in the shells and cover loosely with plastic wrap. Add the raspberries and glaze just before serving to keep the fruit firm and the glaze shiny.
Pre-baked tart shells can be homemade or store-bought. If using homemade, ensure they are fully cooled before filling to prevent the custard from becoming watery.
