French Raspberry Tarts

The nice part about making these tarts is that there is room for variation as far as the crust and topping.  When I’m seeking a more extravagant dessert, I’ll make a hazelnut shortbread crust, but when you want a nice dessert for everyday, plain pie crust will suffice.


Pie crust, and any other kind of pastry dough lie on my personal list of things I know how to make, but i rather not do.  So for these classic, and beautiful French tarts, I use the pre-rolled out pie crust and make the pastry cream from scratch.  For the berry topping I would use what is in season between raspberries & strawberries.

RECIPE OVERVIEW


First bake the tart shells.  Use the pre-rolled pie crust and fit into the tart molds.

Poke holes in the bottom with a fork. Bake for 8 minutes.  Set aside to cool.

Tart Shells


To make the pastry cream, beat the egg yolks & sugar in a bowl until it’s a pale yellow. Beat in the cornstarch, then 1/2 cup milk to the egg & sugar mixture.

corn-starch-in-eggs


In a sauce pan, blend 1 cup of the milk & cream & bring to a boil. Watch this carefully so it doesn’t boil over.

milk-to-eggs

Once milk has started to boil.  Remove from the heat, and rapidly whisk in the egg mixture, pouring in slowly.

Tip:  If you do this too slow, you WILL get scrambled eggs. Some chefs put their finished cream through a strainer to be sure no scrambled egg snuck in.

Set-Cream

Once the entire egg mixture in incorporated, return to the heat still rapidly whisking until the mixture has thickened at a boil.

Remove from the heat & stir in the vanilla. Let the mixture cool at room temperature, you can stir occasionally to let the steam out.  Pop it in the fridge until ready to use.

Tip: Store your cooled pastry cream in a pastry or ziplock bag for easy distribution when filling the tarts.

Vanilla-in-Cream


Wash your berries & coat with a tablespoon of sugar. 
Once the sugar melts, it creates a nice shinny coat on the berries.

melted-Sugar-Raspberries


 

Fill tart shells with pastry cream, then with berries.  You can fill them all the way with the same berries.  I used raspberries for this recipe.

Or you can use multiple fruits.  For my Garden Tea Party I made these petit versions in mini muffin tins, and topped them with strawberries, raspberry, blueberry & kiwi.

Photo Credit: Luke Lovell
Photo Credit: Luke Lovell

 

Bon Appétit

 

French Raspberry Tarts (Tarte au Framboise)
Recipe TypeDesserts
Cuisine: French
Author: U. Kiano Moju
Serves: 8 Tarts
Ingredients
  • Pastry Cream Recipe from, Pierre Franey
  • 1 package pre-rolled pie crust
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 4 large egg yolks
  • 1/2 cup sugar
  • 3 TBSP cornstarch
  • 1 tsp vanilla extract
  • 2-3 pints fresh raspberries
  • 1 TBSP sugar, for berries
Instructions
  1. First bake the tart shells. Use the pre-rolled pie crust and fit into the tart molds.
  2. Poke holes in the bottom with a fork. Bake for 8 minutes. Set aside to cool.
  3. To make the pastry cream blend 1 cup of the milk & cream in a saucepan & bring to a boil.
  4. While the mixture is on the stove, beat the egg yolks & sugar in a bowl until it’s a pale yellow.
  5. Beat in the cornstarch, then 1/2 cup milk. Mix well until combined & smooth.
  6. Once milk has started to boil. Remove from the heat, and rapidly whisk in the egg mixture, pouring in slowly.Once the entire egg mixture in incorporated, return to the heat still rapidly whisking until the mixture has thickened at a boil.
  7. Remove from the heat & stir in the vanilla. Let the mixture cool at room temperature, you can stir occasionally to let the steam out. Chill in the fridge until ready to use.
  8. Wash your berries & combine with a tablespoon of sugar.
  9. Fill tart shells with pastry cream, then top with berries.

 

 

 

Kiano Moju

Founder

Founder of Culinary Inspo. Kiano is a California raised foodie with a big travel bug and even bigger appetite to explore the world's food and cultures.

Email: info@culinaryinspo.com

London & Los Angeles

 

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