Raspberry tartlets

Raspberry tartlets

Tartelettes aux framboises

Taste le Tour
20*6 cm

From The Loire Valley Region

I prepared this dessert hundreds of times during my chef ’s apprenticeship in the Loire Valley. Th e pastry shells and crème pâtissière can both be made ahead of time, but if you make the pastry on the same day, be sure to allow time for it to rest for at least 1 hour before rolling out. Avoid assembling the tartlets more than 2 hours before serving as the pastry will become soggy.


Quantity Ingredient
3 tablespoons pure cream
3 tablespoons apricot jam
splash water
600g raspberries

Crème Pâtissière

Quantity Ingredient
250ml milk
2 egg yolks
1/3 vanilla pod, split open lengthwise
50g caster sugar
25g plain flour, sifted

Sweet Shortcrust Pastry

Quantity Ingredient
50g whole blanched almonds
150g unsalted butter, cubed
1 61 g egg
2 drops pure vanilla essence
A pinch salt
100g icing sugar
250g plain flour


  1. To make the sweet shortcrust pastry, place the almonds in a food processor and chop coarsely but evenly. Add the butter, egg, vanilla and salt and process briefly until the butter has softened slightly. Continue to blend, gradually adding the icing sugar and flour until the pastry is well mixed. Tip out the pastry and use your hands to shape it into a ball. Wrap in plastic film or foil. Flatten slightly and refrigerate for at least 1 hour before using.
  2. To make the crème pâtissière bring the milk to a boil in a medium saucepan.
  3. In a bowl, whisk the egg yolks, vanilla pod and caster sugar for 2 minutes. When well blended, whisk in the sifted flour. Pour on the hot milk and whisk well until smooth.
  4. Return the mixture to the rinsed-out saucepan and cook over a medium heat, whisking constantly, until the mixture thickens and comes to a boil. Once it reaches a boil, tip the mixture into a bowl. Whisk briefly and leave to cool. When cold, remove the vanilla pod, cover with plastic film and refrigerate until ready to use.
  5. When ready to make the tartlets, preheat the oven to 200°C. Grease 6 cm loose bottomed tartlet tins and arrange them on a flat baking sheet.
  6. Remove the pastry from the fridge and knead slightly before rolling it out on a well-floured surface.
  7. Roll out the pastry on a well-floured surface and cut into squares to fit the tartlet moulds. Line the moulds with the pastry, pushing it in gently. Trim the edges with your fingertips, taking care not to make them too thin and fragile. Cook for around 10 minutes, or until the edges have browned and the pastry is cooked. Remove from the oven and leave to cool before unmoulding.
  8. Mix the crème patissière with the cream.
  9. Heat the apricot jam with a little water to make a runny glaze.
  10. To assemble the tartlets, place a spoonful of pastry cream into each pastry shell and spread it a little. Arrange the raspberries decoratively over the cream, working from the edge to the centre. Brush lightly with the apricot glaze and chill until ready to serve.
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