How to Bake Raspberry Tarts

A special treat for a summer occasion

1k Views 245 Likes
How to Bake Raspberry Tarts Recipe
25 Steps
Ingredients
Embed
1
Ingrediants

Ingrediants

2
The Pastry

The Pastry

Recommended For You
3
Chop the butter into small pieces, add icing sugar, almond meal and put into a bowl.

Chop the butter into small pieces, add icing sugar, almond meal and put into a bowl.

4
Mix with your fingers until we'll combined

Mix with your fingers until we'll combined

5
Add Vanilla essence, flour and egg and mix into a dough

Add Vanilla essence, flour and egg and mix into a dough

6
After mixed, role it in to a ball and rap in glad wrap. Let it rest in the fridge for at least 30mins

After mixed, role it in to a ball and rap in glad wrap. Let it rest in the fridge for at least 30mins

7
Take pastry out of fridge and spread some butter on the tart tins

Take pastry out of fridge and spread some butter on the tart tins

8
Mould pastry into tart tins. Then leave in fridge.

Mould pastry into tart tins. Then leave in fridge.

9
Scape out vanilla seeds

Scape out vanilla seeds

10
Put milk and vanilla seeds into pot and stir until hot.

Put milk and vanilla seeds into pot and stir until hot.

11
Separate the yolk and white from 2 eggs. Put the yolks in to a mixing bowl.

Separate the yolk and white from 2 eggs. Put the yolks in to a mixing bowl.

12
Put caster sugar into bowl and mix until pale.

Put caster sugar into bowl and mix until pale.

13
Add flour and corn flour then mix.

Add flour and corn flour then mix.

14
Slowly add milk to mixture while whisking.

Slowly add milk to mixture while whisking.

15
Return to pot and whisk on a slow heat until mixture thickens.

Return to pot and whisk on a slow heat until mixture thickens.

16
Push through a sieve to make it smooth and to get rid of any lumps.

Push through a sieve to make it smooth and to get rid of any lumps.

17
Take the pastry out of fridge, put baking paper on each tart and place weight balls on top. Cook on 170 for 10mins.

Take the pastry out of fridge, put baking paper on each tart and place weight balls on top. Cook on 170 for 10mins.

18
Whisk cream until thick

Whisk cream until thick

19
Add cream to other mixture and fold until mixed through.

Add cream to other mixture and fold until mixed through.

20
Slowly spoon the mixture in to pastry shells and put into fridge until cold.

Slowly spoon the mixture in to pastry shells and put into fridge until cold.

21
Take them out of the fridge when ready to serve and take them out of the tins.

Take them out of the fridge when ready to serve and take them out of the tins.

22
Add raspberries on top and if you want add some caster sugar.

Add raspberries on top and if you want add some caster sugar.

23
24
25
Use oven mitts while opening and closing oven

Use oven mitts while opening and closing oven

Ingredients

PASTRY: 
150 Grams Unsalted Butter 
80 Grams Icing Sugar 
35 Grams Almond Meal 
1 Egg 
1 Teaspoon Vanilla Essance 
250 Grams Plain Flour 
CREME PATISSIERE: 
125 Milliliters Milk 
½ Vanilla Pod 
2 Eggs 
2 Teaspoons Plain Flour 
1 Tablespoon Cornflour 
TO SERVE: 
125 Milliliters Cream 
300 Grams Raspberries 
Icing sugar 
keyboard shortcuts:     previous step     next step
Comments
0 COMMENTS
View More Comments