Raspberry Custard Tartlets

I first encountered these delightful Raspberry Custard Tartlets at a patisserie in Paris, and I immediately knew I had to recreate them at home. The contrast between the buttery, crisp pastry shell and the smooth, vanilla-infused custard was absolutely perfect. What makes these tartlets special is the harmony of textures and flavors - the crumbly crust gives way to velvety custard, while the fresh raspberry on top provides a burst of brightness that cuts through the richness. I love how these miniature desserts look so impressive yet are manageable to make even for intermediate bakers. The process of blind-baking the shells until golden, cooking the custard until thick and glossy, and then assembling each tart with care is therapeutic for me. These have become my go-to dessert when I want to bring something special to gatherings.

Why I love this recipe

I absolutely adore these Raspberry Custard Tartlets for so many reasons. First, they strike that perfect balance between impressive and approachable - they look like they came from a high-end bakery, but they're actually quite manageable to make at home with a bit of patience. The combination of textures is what truly makes them special - that satisfying crunch when your fork breaks through the buttery pastry shell, followed by the silky smoothness of the vanilla custard, and finally the juicy pop of the fresh raspberry. I love how versatile they are too; they're elegant enough for special occasions like anniversaries or dinner parties, but not so precious that I won't make them on a random Sunday when I'm craving something special. The individual portions make them perfect for serving, and there's something about miniature desserts that just brings joy to everyone. Most of all, I love how they celebrate simple, quality ingredients - good butter, fresh eggs, real vanilla, and perfectly ripe berries.

What You Need From Your Kitchen

• Pastry shells: Made with all-purpose flour, cold butter, sugar, salt, and egg for a flaky, tender base
• Vanilla custard filling: A silky blend of milk, egg yolks, sugar, cornstarch, and vanilla extract
• Fresh raspberries: For a tart, juicy contrast to the rich custard
• Powdered sugar: A light dusting adds sweetness and elegant presentation
• Cornstarch: Helps thicken the custard to the perfect piping consistency

Let's Make These Together

Prepare the dough

Start by making a buttery shortcrust pastry that will form the base of our tartlets. The key is to work with cold ingredients and handle the dough minimally to ensure a flaky, tender crust. Once mixed, the dough needs to rest in the refrigerator to relax the gluten and firm up the butter.

Shape the tart shells

After chilling, roll out the dough and cut it to fit your tartlet pans. Press it gently into the fluted edges, being careful not to stretch the dough. The brief freezing step helps prevent shrinkage during baking.

Blind bake to perfection

Baking the shells first with weights ensures they maintain their shape and get crisp and golden. Removing the weights for the final minutes allows the bottoms to fully cook through.

Create silky custard

The custard requires patient, constant stirring to achieve that perfect silky texture. The gradual tempering of eggs prevents scrambling, while cooking it to the right thickness ensures it will set properly when chilled.

Assembly with finesse

Wait until both shells and custard are completely cool before assembling. Piping the custard creates an elegant presentation, while the raspberry and powdered sugar add the perfect finishing touches.

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Switch Things Up

The first time I made these tartlets, I was intimidated by the thought of making custard from scratch. I'd had some kitchen disasters in the past with scrambled eggs instead of smooth custard! But I took my time, whisked constantly, and was amazed at how velvety it turned out. Now I make these regularly, sometimes switching out raspberries for blackberries or sliced strawberries depending on the season. I've even experimented with adding a thin layer of dark chocolate between the crust and custard - absolute game changer if you're a chocolate lover!

Perfect Pairings

These Raspberry Custard Tartlets pair beautifully with several beverages and complementary foods. For an afternoon tea, serve them alongside a pot of Earl Grey or a delicate white tea. For a more indulgent dessert experience, pair with a glass of champagne or Prosecco - the bubbles cut through the richness of the custard perfectly. If serving as part of a dessert spread, include some dark chocolate truffles, fresh berries, and perhaps some shortbread cookies for variety in textures and flavors. A small scoop of vanilla bean ice cream on the side can turn these tartlets into a more substantial dessert.

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Frequently Asked Questions

→ Can I make these tartlets ahead of time?

You can make the tart shells and custard up to 2 days in advance and store them separately (shells in an airtight container at room temperature, custard covered in the refrigerator). However, it's best to assemble the tartlets no more than 2-3 hours before serving to prevent the shells from becoming soggy.

→ Can I use frozen raspberries instead of fresh?

Fresh raspberries work best for these tartlets as they provide better texture and appearance. Frozen raspberries tend to release too much moisture when thawed, which could make your tarts soggy. If fresh aren't available, try other fresh berries like strawberries or blackberries.

→ What if my custard is too runny?

If your custard is too runny, it likely wasn't cooked long enough. The mixture should be very thick and coat the back of a spoon before removing from heat. If you've already chilled it and it's still too runny, you can return it to the stove with a bit more cornstarch mixed with cold milk, then bring to a simmer again while stirring constantly.

→ Can I use a different size tart pan?

Yes, you can use different sized pans, from mini to full-sized tarts. Just adjust the baking time accordingly—larger tarts will need longer baking times. This recipe will make one 9-inch tart or about 12 mini tartlets.

→ How do I prevent my tart shells from shrinking?

To prevent shrinking, make sure to properly chill the dough before rolling and again after shaping in the tart pans. Don't stretch the dough when pressing it into the pans, and be sure to use pie weights during the initial baking. Freezing the shaped dough for 15 minutes before baking also helps significantly.

Conclusion

These Raspberry Custard Tartlets are the perfect balance of textures and flavors - buttery, crumbly pastry shells filled with silky-smooth vanilla custard and topped with fresh, juicy raspberries. The contrast between the rich custard and the slightly tart raspberries makes each bite absolutely divine. They're elegant enough for special occasions yet simple enough to make when you're craving something special. Enjoy them slightly chilled for the best flavor experience.