a-new-pastoral-raspberry-tart

Tartlets with raspberries and lemon custard

 

Serves 6–8

 

Pastry crust

Makes 2 large crusts, or 8 small crusts.

 

In a food processor, cream together:

            12 tablespoons butter (1½ sticks), cold

            ½ cup sugar

Add and mix well:

            ¼ teaspoon salt

            1 egg

            1 egg yolk

            2 teaspoons vanilla extract

            1 teaspoon lemon juice

Add and mix together by pulsing:

            2¼ cups flour

On a floured surface, divide the dough into 2 balls and chill for at least 1 hour.

 

Tarts

Preheat the oven to 350°f.

Roll out:

            Pastry crust

Cut the dough to fit individual tartlet tins with removable bottoms (or use one large tart tin with a removable bottom).

Press the dough into the tins and chill for 15 minutes.

Bake for 12–15 minutes, until light brown.

Remove from the oven and cool to room temperature.

Unmold the baked tartlet shells.

Cool on a wire rack.

 

In a saucepan over medium heat, combine and bring to a boil:

            2 cups heavy cream

            ¾ cup superfine sugar

Stir to dissolve the sugar.

Reduce heat and let the cream simmer for 3 minutes.

Remove from heat and add:

            5 tablespoons lemon juice

Stir to combine.

Refrigerate for 2 hours.

Fill the cooled tartlet shells with lemon custard.

Arrange on top of the custard:

            Fresh raspberries

            Lemon balm (optional)