Recipe Raspberry and custard tartlets : Practical and Delicious

Recipe Raspberry and custard tartlets : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Raspberry and custard tartlets. You are currently reading Recipe Raspberry and custard tartlets : Practical and Delicious. This recipe is the creation of the chef Sarah Hobbs. Recipe Raspberry and custard tartlets requires 1h, cook 10m and serve 20. Caution: allergy Contains gluten, milk, soy, sesame and egg.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

These dainty little pastries are the perfect sweet finger food option for your next cocktail party.

Ingredients:

9 Ingredients

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  1 pkt (about 20) cocktail pastry cases
  
  
  


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  2 x 150g punnets raspberries
  
  
  


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  Icing sugar mixture, to dust
  
  
  



• Creme patissiere



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  1 vanilla bean, split
  
  
  


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  1/2 cup (125ml) milk
  
  
  


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  1 egg yolk
  
  
  


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  1 tbsp plain flour
  
  
  


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  2 tbsp caster sugar
  
  
  


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  2 tbsp thickened cream
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

3 Method Steps

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  Step 1
  
  
  
  
  To make the creme patissiere, use a small sharp knife to scrape the seeds from the vanilla bean. Combine the vanilla bean, seeds and milk in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until the mixture just comes to a simmer. Cover and set aside for 5 minutes to infuse.
  
  
  


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  Step 2
  
  
  
  
  Remove vanilla bean from the milk mixture. Combine egg yolk, flour and sugar in a medium bowl and use a balloon whisk to whisk until thick and pale. Gradually whisk in the milk. Place mixture in a clean saucepan over medium heat. Cook, stirring constantly, for 4-5 minutes or until mixture boils and thickens. Strain through a fine sieve into a bowl and cover surface with plastic wrap (to avoid a skin forming). Place in the fridge to chill.
  
  
  


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  Step 3
  
  
  
  
  Remove the creme patissiere from the fridge and use a balloon whisk to whisk until smooth. Add the cream and continue whisking until well combined. Spoon the creme patissiere evenly among the pastry cases. Top with raspberries and dust with icing sugar, if desired. Serve immediately.
  
  
  

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