Description
These Mini Raspberry Tarts feature a delicate pâte sucrée tart shell filled with a rich, smooth vanilla pastry cream and topped with fresh raspberries glazed with apricot jam for a glossy finish. Perfect as an elegant dessert or a sweet treat for any occasion.
Ingredients
Tart Shell
- 1 ¼ cups flour
- ¼ cup granulated sugar
- ⅛ teaspoon salt
- 8 tablespoons salted butter (cut into small cubes)
- 1 egg yolk
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Pastry Cream (Crème Pâtissière)
- 1 ½ cups whole milk
- 2 tablespoons cornstarch
- ⅓ cup granulated sugar
- 4 egg yolks
- 2 tablespoons butter
- 2 teaspoons vanilla extract
Topping and Glaze
- 2 cups fresh raspberries
- 2 tablespoons apricot jam or currant jelly
- 1 tablespoon water
Instructions
- Prepare Tart Shells (Pâte Sucrée): In a bowl, combine the flour, sugar, and salt. Add the cubed butter and mix with your fingers or a pastry blender until the mixture resembles coarse crumbs. In a separate bowl, whisk together the egg yolk, milk, and vanilla. Add the wet ingredients to the flour mixture and stir just until combined. The dough will appear dry.
- Form the Dough: Use your hands to fold the dough over 2 to 3 times and shape it into a ball. Wrap it in plastic wrap and refrigerate for 15-20 minutes to chill and firm up.
- Shape and Chill Tart Shells: Divide the dough into 6 equal pieces. Form each piece into a small round and press into mini tart pans, ensuring the dough is flat on the bottom and fills the sides. Dock the dough by pricking with a fork. Refrigerate the tart shells for another 30 minutes to prevent shrinking during baking.
- Blind Bake Tart Shells: Preheat the oven to 375°F (190°C). Line the tart shells with parchment paper or foil and fill with pie weights, dried beans, or rice. Bake for 10-12 minutes until the dough is set and not tacky. Remove the weights and parchment, then bake for an additional 4-6 minutes until shells are lightly browned and fully cooked. Cool on a baking rack before removing from pans.
- Make the Pastry Cream: Heat the milk in a saucepan over medium heat until small bubbles form around the edges. In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth. Slowly pour the hot milk into the egg mixture while whisking continuously to temper the eggs. Return the mixture to the saucepan and cook over medium-low heat, whisking constantly until it thickens and bubbles. Cook for one more minute, then remove from heat. Stir in vanilla and butter one tablespoon at a time until fully incorporated. Strain the pastry cream through a fine mesh sieve to remove any lumps, cover with plastic wrap directly on the surface, and refrigerate for at least 3 hours until fully chilled.
- Assemble the Tarts: Spoon the chilled pastry cream into the cooled tart shells evenly. Arrange fresh raspberries on top of the cream. Heat the apricot jam and water in the microwave for 30-60 seconds until hot and bubbly, then brush the glaze over the berries to add shine and a bit of sweetness.
Notes
- Chilling the dough helps prevent shrinking during baking and ensures the tart shells maintain their shape.
- Using pie weights or dried beans during blind baking keeps the crust from puffing up.
- Make the pastry cream a day ahead for easier assembly and better texture.
- Fresh ripe raspberries provide the best flavor and structure for topping.
- If apricot jam is not available, currant jelly or any mild fruit glaze can be used as a glaze alternative.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: French
