Raspberry tarts, made with sweetened condensed milk and eggs, topped with raspberries and whipped cream.
Course Pies
Cuisine American
Keyword Quick Custard Raspberry Tarts
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 10servings
Equipment
Mason jar lids, or mini tart pans
Rolling Pin
4-inch Biscuit or cookie cutter
Ingredients
8tbspButter cold
1 3/4cupFlour extra for dusting
2tbspSugar
1/2 tspSalt
4Eggs
1/8cupWatercold
14ozSweetened condensed milk
1/2tspVanilla extract
1cupWhipping Cream
2tbspPowdered sugar
2cupsFresh Raspberries
Instructions
First let's make the pie crust. In a food processor or blender, place the cold butter, sugar, salt and flour. Pulse a few time to make the flour look crumbled. Whisk 1 egg and slowly pour into the flour mixture and blend, adding a few spoons of cold water until the pastry comes together into a soft ball. This step can also be done by hand in a medium bowl, using a fork to press the dough into a firm ball.
When the dough is no longer sticky, transfer to a lightly floured work surface and roll the dough out with a rolling pin to about 1/8-1/4 inch thick. Using a round biscuit cutter or cookie cutter, cut out rounds to fit into removable bottom mini tart tins or Mason Jar lids. Continue gathering excess dough to roll it out and continue to press dough to fill each tart pan. If choosing to use puff pastry instead of making the pastry here, you will need to roll and press the same as with this recipe.
Shape the dough into each tart pan, pressing the dough on the bottom and up the sides. Finish by crimping the top edges of the pastry and with a fork, lightly prick the bottom of the tart shell. Set these on a parchment paper lined baking sheet.
Preheat the oven to 325
Now let's make the creamy custard. In a large bowl, with an electric mixer or wire whisk, whisk the remaining eggs, sweetened condensed milk and extract until light and creamy. Carefully pour mixture into each prepared pastry.
Bake until the crust is golden and the top of the custard is firm, about 20-30 minutes.While the tarts bake, whip the cream and powdered sugar until soft peaks form. Cover with plastic wrap and place in the fridge.
When the custard tarts are baked and cool, arrange the fresh berries on top of the tarts, place a dollop of whipped cream on top and serve.