These Tartlets with Custard and Fresh Raspberries are a perfect combination of buttery, crumbly shortbread crust filled with silky vanilla custard and topped with fresh, juicy raspberries. The contrast between the crisp tartlet shell and the smooth, creamy custard makes every bite irresistible. The tartlets are both simple and sophisticated, making them an ideal dessert for any occasion. With fresh raspberries on top, they’re a refreshing and visually stunning treat that’s perfect while the berries are still in season. Whether you’re a custard lover or simply in the mood for something light and elegant, these tartlets will satisfy your sweet cravings.
Why You’ll Love This Recipe:
These tartlets offer the perfect balance of textures and flavors. The buttery, melt-in-your-mouth shortbread crust pairs beautifully with the smooth and fragrant vanilla custard. The fresh raspberries on top add a touch of tangy sweetness that makes this dessert light and refreshing. The recipe is easy to follow and uses simple ingredients, yet the result is impressive enough for any special occasion. Plus, they’re versatile—swap out the raspberries for any seasonal fruit of your choice, and you have a dessert that works year-round.
Perfect Occasion:
These tartlets are perfect for any special event, whether it’s a dinner party, afternoon tea, or a festive celebration. Their elegant appearance and delicious flavor make them a great option for hosting guests or serving at a family gathering. You can also make them for casual occasions, like a weekend treat, because they’re easy to prepare and assemble. Whether you're looking for a show-stopping dessert or a simple delight to enjoy with coffee, these tartlets are sure to impress.
Decoration Tips:
For a professional touch, dust the tartlets with powdered sugar before serving, or drizzle a light glaze over the raspberries for added sweetness and shine. You can also sprinkle some finely chopped pistachios or slivered almonds around the edges for a bit of extra crunch and color. To make them even more indulgent, consider adding a dollop of whipped cream or a small mint leaf on top for a pop of freshness and contrast.
Ingredients:
For the Shortbread Dough:
- 100 grams cold butter
- 230 grams wheat flour
- Pinch of salt
- 1/2 teaspoon baking powder
- 1-2 tablespoons powdered sugar
- 1 egg yolk
- 1 tablespoon sour cream
For the Custard Cream:
- 250 ml milk
- 3 egg yolks
- 50 grams sugar
- 1.5 tablespoons corn starch
- 1 teaspoon vanilla extract
For the Topping:
- Fresh raspberries
Instructions:
- Prepare the Shortbread Dough:
In a bowl, mix and sift together the flour, powdered sugar, salt, and baking powder. Using your fingers, rub the cold butter into the dry ingredients until the mixture resembles fine crumbs. Add the egg yolk and sour cream, then quickly knead the dough until it becomes elastic. Be careful not to overwork it. Wrap the dough in plastic wrap and refrigerate for 30 minutes. - Prepare the Custard Cream:
In a saucepan, whisk together the milk, egg yolks, sugar, corn starch, and vanilla extract until smooth. Place the pan over low heat and stir constantly until the mixture thickens and comes to a boil, about 3 minutes. Remove from the heat, cover the custard with plastic wrap directly on the surface to prevent a skin from forming, and let it cool completely. - Bake the Tartlet Shells:
Preheat the oven to 180°C (350°F). Roll out the chilled dough to a thickness of about 6 mm. Use a round cutter to cut out circles of dough and press them into tartlet molds, stretching the dough gently to fit the shape. Prick the bottoms with a fork, line with parchment paper, and fill with baking weights or dried beans. Bake for 15 minutes, then remove the weights and parchment, and bake for an additional 5 minutes, or until the tartlet shells are golden brown. Allow them to cool completely. - Assemble the Tartlets:
Once both the tartlet shells and custard have cooled, spoon the custard into the tartlet shells, filling them generously. Top each tartlet with fresh raspberries. - Serve and Enjoy:
For best results, refrigerate the tartlets for a little while to allow the custard to firm up. But if you can't wait (and who could blame you!), serve them immediately and enjoy the rich, creamy goodness.
Enjoy!