Print

Fresh Raspberry Tartlets

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Fresh Raspberry Tartlets feature crisp, buttery shortcrust pastry filled with silky vanilla crème pâtissière and topped with juicy raspberries. Light, elegant, and perfect for entertaining, these tartlets are a show-stopping treat made entirely from scratch.

  • Author: Sophia
  • Prep Time: 40 minutes
  • Cook Time: 15–17 minutes
  • Total Time: 2 hours
  • Yield: 6–8 tartlets
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Ingredients

  • For the pastry:
  • 175g plain flour
  • 75g unsalted butter (cold, cubed)
  • 25g icing sugar
  • 1 medium egg yolk
  • 1–2 tbsp cold water
  • For the crème pâtissière:
  • 300ml whole milk
  • 1 tsp vanilla extract (or ½ vanilla pod, seeds scraped)
  • 3 medium egg yolks
  • 60g caster sugar
  • 25g plain flour
  • 10g cornflour
  • For the topping:
  • 200g fresh raspberries
  • Optional glaze:
  • 2 tbsp raspberry jam or redcurrant jelly
  • 1 tsp water

Instructions

  1. Make the pastry: In a bowl, rub flour and butter together until crumbly. Stir in icing sugar. Add egg yolk and 1 tbsp cold water; mix gently until dough forms. Add more water if needed. Shape into a disk, wrap in cling film, and chill for 30 minutes.
  2. Roll & bake the shells: Preheat oven to 200°C (180°C fan). Roll pastry to 3mm thickness, cut into rounds, and line 6–8 tartlet tins (8–10cm). Prick bases, line with parchment, and fill with baking beans. Bake for 10 mins. Remove beans and bake 5–7 mins more until golden. Cool completely.
  3. Make crème pâtissière: Heat milk and vanilla in a saucepan to a simmer. In a bowl, whisk egg yolks and sugar until pale. Add flour and cornflour; whisk smooth. Gradually whisk in hot milk. Return to pan and cook over medium heat, stirring, until thickened. Pour into a bowl, cover surface with cling film, and cool completely.
  4. Assemble: Spoon or pipe cooled pastry cream into tart shells. Top with raspberries.
  5. Optional glaze: Warm jam and water until melted. Brush over raspberries for shine.
  6. Chill: Refrigerate for at least 1 hour before serving.

Notes

  • Chill pastry well before rolling for easy handling.
  • Strain pastry cream while warm if lumpy.
  • For extra berry flavor, add a thin jam layer under the cream.
  • Use similar-sized raspberries for a neat finish.

Nutrition

Find it online: https://savorymomskitchen.com/fresh-raspberry-tartlets/