raspberry tartelettes with almond cream


You really can’t beat the taste of freshly picked raspberries and although the signs of autumn already here, our raspberry bushes are still full with deep-red berries with a delicious sweet flavour.  So what goes better than putting them together with a blob of almond cream into a buttery short pastry crust.


rasp-tarte3

Makes 6 tartelettes in 10 cm tins.

For the pastry: 

  • 200 g flour
  • 100 g butter
  • 60 g confectioners sugar
  • 2 egg yolks
  • a pinch of salt

Add the flour, the butter, the confectioners sugar and salt together and gently work with your fingertips, until the mixture resembles breadcrumbs. Add the egg yolk and knead the dough only as much as necessary with your hands until the dough comes together.

Wrap it in plastic wrap and let it rest in the refrigerator for about 1 hour or best overnight.

Remove the pastry from the refrigerator half an hour before using.

Preheat the oven to 190°C.

Cut the pastry in 6 pieces and roll out each of the pieces between two sheets of baking paper until about 3 – 5 mm thick.

Place the pastry in the tins and prick each base several times with a fork.

Fill the pastry tins with baking paper and add baking beans to weigh it down.

Bake the pastry for about 10 minutes on the second lowest rack in the oven, then carefully remove the paper and beans and bake the pastry for about 5 minutes more or until golden.

Then transfer the tart shells to a wire rack and let cool completely.

For the almond cream:

  • 1.5 dl milk
  • 30 g sugar
  • a pinch of salt
  • 1 egg
  • 15 g cornstarch
  • 80 marzipan, grated
  • 40 g ground almonds

Heat the milk in a pan over low heat and bring it to boil, then remove the milk from heat.

Mix the sugar, the pinch of salt , the egg yolk and the cornstarch in a bowl. Than stir the egg mixture in the hot milk very slowly and set the pan over low heat and bring the mixture to boil until the milk-egg mixture is thickened.

Pour the cream through a sieve into a bowl, add the graded marzipan and the ground almonds and allow the cream to cool to room temperature.

Beat the egg white until stiff and fold in the cream and set aside until ready to use.

To assemble the tartelettes:

  • 200 g raspberries
  • confectioners sugar

Spread the pastry cream onto the bottom of each of the tart shells and add the raspberries.

Sprinkle over the confectioners sugar and ENJOY!

Happy baking!

 

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Published by

bakeaffairs

Bridget's Bakery Blog

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