Raspberry Cream Tarts

By Ben · cooked up in Sprig

Buttery shortcrust shells filled with silky vanilla pastry cream and topped with fresh raspberries glazed in warm apricot jam — the kind of thing that looks like it came from a patisserie window. The shells shatter slightly when you press a fork through them, giving way to that cool, custard-y center. Each tart gets a final dusting of powdered sugar right before serving, which melts into the berries just enough. These are the tarts you bring to a summer dinner party when you want something that genuinely impresses without a full day in the kitchen.

Ingredients

• 1 1/4 cups all-purpose flour
• 2 tablespoons powdered sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 2 tablespoons ice water

• 1 cup whole milk
• 3 large egg yolks
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon pure vanilla extract
• 1 tablespoon unsalted butter, room temperature

• 12 ounces fresh raspberries
• 3 tablespoons apricot jam
• 1 teaspoon water
• 1 tablespoon powdered sugar, for dusting

Instructions

1. In a large bowl, whisk together the flour, powdered sugar, and salt. Add the cold cubed butter and work it into the flour using your fingertips or a pastry cutter until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining.
2. Add the ice water one tablespoon at a time, stirring with a fork just until the dough comes together. Do not overwork it. Shape into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat your oven to 375°F. On a lightly floured surface, roll the chilled dough out to about 1/8-inch thickness. Cut into 6 circles slightly larger than your 4-inch tart pans. Press the dough into each pan, trimming any excess flush with the rim.
4. Prick the bottoms of each shell several times with a fork. Line each with a small piece of parchment paper and fill with dried beans or pie weights. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 8 to 10 minutes until the shells are golden and fully dry. Let cool completely on a wire rack.

1. In a medium saucepan, heat the whole milk over medium heat until it just begins to steam and small bubbles form around the edges. Do not let it boil.
2. In a separate bowl, vigorously whisk together the egg yolks, granulated sugar, and cornstarch until the mixture is pale and smooth, about 1 minute.
3. Slowly pour about half of the hot milk into the egg mixture in a thin stream, whisking constantly to temper the eggs. Pour the tempered mixture back into the saucepan and return to medium heat.
4. Cook, whisking constantly, until the cream thickens and begins to bubble, about 3 to 4 minutes. Once it bubbles, continue whisking for 1 more minute. Remove from heat and whisk in the vanilla extract and room temperature butter until smooth.
5. Transfer the pastry cream to a clean bowl and press a sheet of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely cold, at least 1 hour.

1. Spoon or pipe a generous layer of the chilled pastry cream into each cooled tart shell, spreading it evenly with the back of a spoon to about 1/4 inch from the top.
2. Arrange the fresh raspberries in a single layer on top of the pastry cream, placing them open-side down and as close together as possible for full coverage.
3. In a small saucepan, warm the apricot jam with the teaspoon of water over low heat, stirring until it becomes fluid and smooth. Strain out any large pieces if needed. Using a pastry brush, gently dab the warm glaze over the raspberries to give them a beautiful shine.
4. Just before serving, dust each tart lightly with powdered sugar through a fine mesh sieve. Serve immediately or keep refrigerated for up to 4 hours.

Chef's tips

Nutrition (per serving, estimated)

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