These raspberry tartlets are a delightful and sweet pastry treat with a buttery crust filled with a luscious and tangy raspberry filling. If you’re looking for the perfect treat, this is it!
These raspberry tartlets are a perfect little dessert that is both beautiful and delicious. The sweetness of the pastry crust is perfectly balanced by the tartness of the raspberry filling, creating a flavor that is both satisfying and refreshing. These homemade raspberry tartlets are perfect for any occasion, from a fancy dinner party to a casual afternoon tea with friends. They will surely be a hit with anyone who loves sweet treats and fruity flavors.
Tips for the Best Tartlets
This recipe makes 8-3” tartlets or 6-4” tartlets, but you can also make this as a regular, 8” sized tart.
Slightly warming the raspberry preserves in the microwave for a few seconds before spreading it onto the custard makes it easier to spoon.
Add a few fresh mint sprigs for a pretty garnish.
How to Make the Crust
How to Make the Custard
How to Assemble the Tartlets
How to Store the Tartlets
They’re best enjoyed within 1 day, but these tartlets may be stored in an airtight container in the fridge for up to 2 days. I don’t recommend freezing these tartlets.
Preheat the oven to 400 F. Gently spray 8-3” tartlet pans with baking spray and set aside.
To make the crust:
Add the flour, sugar, and salt into a food processor.
Pulse a few times to combine.
Add the cold butter pieces and process until the butter is in small pieces throughout the flour.
Add the egg yolks and vanilla and process for 15 seconds.
With the food processor still going, stream the water in through the feed shoot.
Process for about 30 seconds or until the dough forms a ball.
Divide the dough into the prepared tartlet pans.
Press the dough into the bottom and sides of the tartlet pans in as even of a layer as possible. Use a sharp knife to cut off the excess from the top edges of the dough so that the dough is level with the pan sides.
Use a fork to poke a few holes into the bottom of the dough in each pan. Place a small piece of parchment into each pan and fill with pie weights, dry beans or dry lentils to weigh the parchment down into the dough.
Place the tartlet pans onto a large baking sheet without sides. Place the baking sheet into the oven to bake for 15 minutes.
Once baked, remove from the oven. Carefully remove the weights and parchment paper from each tartlet pan. Place the tartlet pans onto a cooling rack to cool completely.
To make the custard:
Add the milk into a medium sized saucepan and cook over medium heat to simmer.
While the milk is heating up, whisk the egg yolks, vanilla bean paste and salt in a medium sized bowl.
Whisk until the ingredients are fully incorporated and the egg yolks have lightened in color.
Add in the cornstarch and whisk until incorporated.
Once the milk has begun simmering, remove from the heat.
While whisking the egg yolk mixture, slowly stream in the hot milk. Be sure to whisk well to avoid curdling the egg yolks. Once all of the milk has been incorporated, return the mixture back to the saucepan.
Place the pan back over medium heat. While whisking constantly, bring the mixture up to a simmer.
Continue whisking for about 2 minutes or until the mixture has thickened up and will coat the back of a wooden spoon. Remove the pan from the heat.
To assemble the tartlets:
Spoon the custard into the tartlets, filling them ¾ full.
Store the remaining custard, once cooled, in the fridge. Let the tartlets and custard cool completely. Once cooled, place the tartlets into an airtight container and into the fridge to chill for at least 4 hours.
Once the tartlets have chilled, remove from the fridge.
Place about 1 teaspoon of raspberry preserves onto the custard.
Press a few fresh raspberries onto each tartlet. Use a small sieve to dust powdered sugar over the raspberries before serving.