Individual sized raspberry tarts made in muffin pan…
As I mentioned during the Blackberry Ice Cream post, we had picked up some fresh raspberries too during our farm visit the other week. Azza took a few and converted them into popsicles. The remaining ones were put into these delicious individual-sized tarts… Before going ahead, we had actually visited another farm this week hoping to get an apple picking experience, but by the time we settled down everything at home, dragged the kids out and drove all the way, they were almost closing. It felt like we had just gone for a long drive, to enjoy the scenary and then to buy some apples that we imagined we had picked… Hehe…
So, where were we? Hmm, yes, tarts… I love making tarts though they do intimidate me. The crust is always something that gets me a little jittery. These tarts were no different. While I was wondering what to do with the raspberries, my sister hinted that she loves tarts and it would be wonderful if these were used in a tart. I was first planning to do a recipe where the tarts would be baked and separated, and then a custard like filling would be filled in, like I did for this strawberry yogurt tart, but then I decided against it. Usually a pie with a baked filling tastes different than that with a already cooked filling. So I decided to go ahead and bake.
The recipe can be divided into three parts – the tart base, the raspberry sauce and the filling. I chose to bake these in a 12 hole muffin tin, though you could very well make a single large tart off this recipe. Making them individual obviously looks better when presented and also leads to a little bit of portion control. 😉 Usually, tart bases do not have eggs used in them, though I have gone ahead and used a couple of them in this recipe. It gave a nice and crisp crust. The tarts are first shaped and baked for a few minutes, during which time you can put the raspberry sauce to action and the custard-like filling can be whisked by the side.
You can use a berry jam instead of the sauce if you wish to, though anything made fresh always tastes better. The creamy filling, once baked, so beautifully complements the slightly tart fruit filling. The only thing you need to take care is to grease and flour each of the hole really generously so that you can pull out the tart without damaging it a bit. I felt mine did stick a little, however I gave the task to my much-more patient sister, who pulled out every tart without even a single damage. I dedicate the photogenic and beautiful tarts completely to her. If it were for me, I would have had at least a couple of them with chipped ends. 😀 Moving onto the recipe…
Raspberry Custard Mini Tart
FOR THE TART CASE
- 112 gm butter softened
- 1/2 cup sugar
- 1 whole egg
- 1 egg yolk
- 1 tsp vanilla extract
- a pinch of salt
- 1 1/2 cup all purpose flour add more if required
- 1/4 cup raspberries filled
- 2 tbsp sugar
- 3/4 cup whipping cream
- 1 egg
- 2 tbsp corn flour
- 1 tsp vanilla extract
- 3 tbsp sugar
- A pinch of salt
- 12 raspberries for garnish
- To make the tart shells, beat the butter and sugar till fluffy. Add the eggs and beat till combined.
- Add the salt, vanilla and flour. Fold in to combine. If needed, add a tbsp of flour at a time till you get a soft yet slightly sticky dough. I added 1/4 cup flour more.
- Wrap in a cling film and allow it rest in the fridge for 30 minutes.
- Grease a 12 hole muffin pan really well.
- Take out the dough and divide into 12 equal balls. Divide into each hole and using oiled fingers, press it onto the sides to make it a tart shape.
- Keep in the fridge for 10 minutes while preheating the oven to 180 degrees.
- Poke holes on the tart shells before baking in the oven for 10 minutes.
- For making the filling, combine the raspberries and sugar in a bowl and allow it to sit for 10 minutes for juices to release. Mash with a spoon and set aside.
- Whisk together the cream, egg, corn flour, sugar, salt and vanilla till smooth. Set aside.
- Take out the shells. Spoon equally the raspberry sauce into each of the shells. Then pour the whisked sauce into each of the tarts.
- Bake for another 20 minutes till set.
- Take out and allow it to cool for 15 minutes. Try to take out of the pans and allow it to cool completely on a cooling rack.
- Serve cool topped with a raspberry.