Ingredients for shortcrust pastry
Ingredients for Frangipani cream
Ingredients for custard
Ingredients for Decoration
- 300 g raspberries
- icing sugar
For the raspberry tart recipe, mix the butter quickly, at room temperature, with the sugar. Incorporate the yolk and finally the flour, always avoiding to work the dough for too long. Wrap it in plastic wrap and keep it in the fridge for 2-3 hours. Roll it out to a thickness of 3-4 mm and cut 6 discs with the help of a cutter (ø 15 cm). Line 6 tartlet molds (ø 9 cm) with the pastry discs and bake in the oven at 160 ° C for 10-12 '; take it out of the oven and let it cool.
Whip the butter, soft, and sugar with a whisk. Add the sifted flour and starch, the egg and whip the dough until it becomes frothy and white. Transfer the cream to a pastry bag and distribute it in the pastry shells. Complete cooking in a fan oven at 180 ° C for 15 '.
Mix the sugar with the yolks, then add the rice starch and mix until a smooth mixture is obtained. In a saucepan, heat the milk and cream with the vanilla bean cut lengthwise. Let the mixture cool then, out of the fire, add the yolks. Put on the heat and stir without bringing to a boil, until the cream thickens. Turn off and let cool in a bowl covered with plastic wrap. At the end fill the tartlets with the custard.
Complete with raspberries and sprinkle with a little icing sugar.
This recipe has already been read 215 times!