Yummy Crème Pâtissière Raspberry Tartlets

With no goodies in the house, and craving something fresh and sweet, Raspberry Crème Pâtissière Tartlets were a definite bake! If I haven't already expressed my love for baked goods, well I will now. I love pastries, desserts and all that yummy stuff!! So as you can imagine, I was totally excited to bake up a batch of these bad boys. Having never baked a Crème Pâtissière Tart, it was a new and fun experiment. So if your interested in how I made these little delights keep reading! 

They tasted beautiful by the way!

(I was so bummed with my final photo of the tartlets, all along I was using my Canon T3i to take pictures, and was so excited to get some use out of the camera for baking purposes. But sure didn't my mom take it on her walk so when the tarts were finished the camera was gone! And to add to that, most of the tartlets were eaten by the time she got home haha! So no new photos could be taken, but you can enjoy the impeccable quality of the process photos bellow :P)

A new recipe book appeared on my shelf the other week, not magically, just placed there (by hand incase your still sceptical). So it was only natural I hand a flick through it. The book, named Cupacakes and Mini Cakes, is full of gorgeous looking cakes and desserts. It isn't just Cupcakes and Cakes as the title so clearly shouts, but includes tarts, pastries and much much more!!

So here we go


For biscuit case: 

200g digestive or Breton biscuits 
 50g caster sugar 
 100g butter, melted and cooled 

For the filling:

100g caster sugar 
2 eggs
1 tsp vanilla extract
40g cornflour 
 400 ml of whole milk
icing sugar, for dusting

(Makes 6)


1. First of all pre heat the oven to 180° (350 °F/Gas 4). 

2. Next to make the base, crush the biscuits in a food processor or like I did (the old fashioned way) with a rolling pin, until they resemble fine breadcrumbs. Mix the biscuit crumbs, melted butter and sugar until it forms a wet sand consistency

3. Next press the crumbs into the tartlet tins and place in oven for 10 minutes. Then leave to cool, you can store them in the fridge until you need them again. 

4. For the Crème Pâtissière (the tough bit), beat together the sugar, cornflour, eggs, vanilla extract in a bowl. In a saucepan boil the milk and remove from heat just as it starts to bubble. Poor the milk into the egg mixture, whisking constantly.  Return the mixture to the pan, and bring to boil, whilst also whisking continuously to remove lumps. It will start to thicken when it does so turn down the heat to low and cook for further 2 - 3 minutes. If it becomes considerably thick, take it off the heat as you want it to be a custard consistency.

5. Pour the Crème Pâtissière into a bowl and cover the surface with cling film to prevent a skin forming. Set aside to cool, once it is, beat well with a wooden spoon.

6.  Spoon or pipe your Crème Pâtissière into the tartlets and top with raspberries and dust with icing sugar. You could also alternate the raspberries for strawberries and other fruits.

And last but not least, pop on the kettle, throw a few teabags into the pot (my favourite being Barrys Tea of course) and vwola. Dig in! And wash it down with that beautiful cupán taé!

Cup of tea in Irish ;)

Have a lovely day, and thanks for stopping by,



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