RASPBERRY TARTS

A cookie-like crust. A sweet milk custard, and luscious ruby red raspberries. Can you think of anything more delicious for a Valentine Dessert!

The crust can be made in advance, and either stored in the fridge for a week, or frozen for several months. I love to use Mason Jar Lids for these little tarts, simply because the size is perfect for several bites and no more! Not to mention they are easy to remove, and the cost per dozen is the same as the cost for one tart pan from a gourmet kitchen shop.

The custard could not be easier. Sweet milk, eggs, and a little vanilla. This can also be mixed in advance.

Raspberries and whipped cream just before serving, and these decadent looking tarts look as though they came from a high-end patisserie.

Crust Ingredients

Makes 12 small tarts or 1 pie

  •     Butter – 1 stick – cold, or coconut oil
  •     Flour – 1 ¾ cup ( more for rolling)
  •     Sugar – 2 tablespoons
  •     Salt – ½ teaspoon
  •      Egg – 1 – slightly whipped
  •     Cold liquid – ¼ cup (more if needed) – water, or milk

Preparation

In a food processor, place dry ingredients with the butter, and pulse until it crumbles together. While machine is running, add egg and slowly pour in cold liquid (more or less) until the pastry comes together to form something of a ball. (If making by hand, simply work the dough with a fork until it is pliable and can be rolled out for pressing.)

On a floured surface, roll the dough out, cut appropriate size rounds to fit tart pans. Place in tart tins. Crimp the edges. Put in the fridge until ready to bake.

Custard Ingredients

  • Sweetened condensed milk – 2 cans (about 14 oz. each)
  • Eggs – 3
  • Vanilla extract – 1 teaspoon

Preparation

Preheat oven to 350

Whip the ingredients together and set aside until ready to fill tart shells and bake. Or, pour custard into prepared tart shells, ¾ way up the sides, and bake until custard is firm, and crust is golden. About 30 minutes. Cool before assembling.

Whipped Cream Ingredients

  • Whipping Cream – 1 cup, cold
  • Powdered Sugar – 2 tablespoons
  • A splash of raspberry liquor is optional
  • Fresh raspberries for topping

Preparation

Whip the cream until thick. Stop and add powdered sugar and liquor if using, continue whipping until peaks form. Can do ahead and keep in fridge.

Assemble Tarts

On cooked and cooled tarts, place a layer of raspberries across the tops of each tart. Place a dollop of whipped cream on top, or pipe the cream, (in a small zip baggie, cut a little corner edge off, and use this to pipe cream with if you do not have piping materials).

Beautifully Ready To Serve!

RaspberryTartCover

*Much thanks to Ana Fallon for the amazing photo shoot she did for this story!