TARTES DE CREME DE FRAMBOISE (Raspberry Custard Tarts)

    1 hour 15 minutes

    These tarts are really delicious and worth the time it takes to make them. The tarts are made with a shortbread casing, filled with confectioners custard (better than ordinary) and topped with a gorgeous raspberry sauce. Nice for a special occasion.


    Tasmania, Australia
    1 person made this

    Makes: 9 tarts

    • 225g self raising flour.
    • 1 teaspoon baking powder
    • 50g butter or margarine
    • 30g soft brown sugar
    • 1 egg
    • 75ml skim milk
    • 30g cornflour
    • 1 cup skim milk
    • 2 egg yolks
    • 30g caster sugar
    • Half teaspoon vanilla essence
    • 1 punnet raspberries
    • Quarter cup caster sugar
    • 2 tablespoons raspberry jam
    • 1 and a half tablespoons fresh lemon juice
    • 1 muffin tray
    • Small paper cake cases
    • Baking beans

    Preparation:30min  ›  Cook:30min  ›  Extra time:15min cooling  ›  Ready in:1hour15min 

    1. Pre-heat oven to 210C fan forced (220C conventional).
    2. Lightly grease 9 muffin holes.
    3. Sift flour and baking powder into a bowl.
    4. Rub in butter with fingertips until resembles fine breadcrumbs.
    5. Stir in brown sugar
    6. Whisk egg with the 75ml of milk and pour into flour mixture and mix to a soft, smooth dough. Knead on a lightly floured surface and cut out 9 rounds to fit the muffin holes. Gently lift the rounds into the holes and press gently to fit.
    7. Place a paper case into each one and fill with baking beans. Bake in oven on middle shelf for about 15 minutes until risen and golden.
    8. When cooked, place tray onto cooling rack and leave for 5 minutes to cool slightly, then gently ease out the paper cases and pour beans into a jar. (You can use the beans again and again).
    9. To make the custard, blend cornflour with the cup of milk in a saucepan and gently bring to the boil, stirring all the time with wooden spoon until thickens. Take off the heat and add the egg yolks, sugar and vanilla and cook gently for a few mins. Blend with a wire whisk until smooth. Leave to cool completely.
    10. For the fruit topping, place raspberries and sugar into a pan with just a splash of water (about half a tablespoon). Bring to the boil, then simmer for about 5 minutes, stirring until the sugar has blended in. Take off the heat and strain, keeping any juice and placing strained berries into a small bowl.
    11. In another pan, place the jam, juice and lemon juice and bring to the boil, stirring all the time. Simmer for about 5 minutes, then cool completely.
    12. To assemble the tarts, divide the custard equally into the shortbread cases. Spoon the raspberries on the top of the custard and pour the sauce over each tart. Should be enough for the 9 tarts. If desired, sprinkle each tart with sifted icing sugar or a dollop of cream.

    Make ahead

    The cooked tart cases can be made the day before and stored in an airtight container.

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    Delicious!  -  20 Sep 2014