Categories: Dessert

Ingredients

• 2 x 150g punnets raspberries
• Sweet pastry
• 150g cold unsalted butter, diced
• 80g icing sugar
• 35g almond meal
• 1 egg
• 250g baker’s flour
• 1/2 vanilla bean, split and seeds scraped
• Crème pâtissière
• 2 egg yolks
• 25g caster sugar
• 2 tsp plain flour
• 1 tsp cornflour
• 125ml milk
• 1/2 vanilla bean, split and scraped
• 125ml pouring cream

Directions

1. For the sweet pastry, combine the butter, icing sugar and almond meal in a large bowl and bind together using your hands. Add the egg and knead well. Sift in the flour, then add the vanilla seeds. Knead until well combined. Wrap in plastic film and chill in the fridge for 20 minutes (this will make it easier to handle).

2. Remove from fridge and roll out the pastry to 5mm thickness, place over 12 × 4cm tart moulds or 24 x mini muffin tins and gently press the pastry into each mould. (If using tart moulds you will need to do 2 batches). Place in the fridge to rest for 30 minutes.

3. Preheat oven to 180°C.

4. Fill the tart shells with baking paper and rice or baking weights and blind bake for 12 minutes. Remove the rice and bake for a further 7 minutes or until the pastry is golden brown. Leave to cool to room temperature. (The pastry must be completely cool before adding the crème patisserie.)

5. Meanwhile, for the crème pâtissière, whisk the egg yolks and sugar in a large bowl until pale in colour. Add the sifted flours and mix well. Bring the milk and vanilla seeds to the boil in a medium saucepan, then add to the egg mixture, whisking to combine. Return the mixture to the saucepan and place over medium heat, whisking continuously for 5 minutes or until thick. Remove from the heat, transfer to a clean bowl, cover the surface with cling film and place in the fridge to cool.

6. When cold, whisk the crème pâtissière until smooth. Whip the pouring cream and fold into the crème pâtissière.

7. Pipe the cream into each cooled pastry shell. Top with raspberries and serve.

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