Elegant Berry Cream Pastries (Print Version)
# Ingredients:
→ For the Tart Shells
01 -
1 1/4 cups all-purpose flour
02 -
1/2 cup unsalted butter, cold & cubed
03 -
1/4 cup powdered sugar
04 -
1 large egg yolk
05 -
1/2 teaspoon vanilla extract
06 -
1-2 tablespoons ice water
→ For the Vanilla Pastry Cream
07 -
1 1/4 cups whole milk
08 -
1/4 cup granulated sugar
09 -
2 large egg yolks
10 -
2 tablespoons cornstarch
11 -
1 teaspoon vanilla extract
12 -
1 tablespoon unsalted butter
→ For Topping
13 -
1 cup fresh raspberries
14 -
1/4 cup apricot or raspberry jam (for glaze)
15 -
1 tablespoon water
16 -
Powdered sugar, for dusting (optional)
# Instructions:
01 -
In a food processor or bowl, mix flour and powdered sugar. Add cold butter and pulse (or use a pastry cutter) until the mixture resembles coarse crumbs. Add egg yolk, vanilla, and ice water (1 tablespoon at a time), mixing until dough forms. Shape dough into a disk, wrap in plastic, and chill for 30 minutes.
02 -
Preheat oven to 350°F (175°C). Roll out dough and press into mini tart pans or a muffin tin. Prick the bottom with a fork, line with parchment paper, and add pie weights. Bake for 12-15 minutes, then cool completely.
03 -
Heat milk in a saucepan over medium heat until steaming (not boiling). In a bowl, whisk egg yolks, sugar, and cornstarch until smooth. Slowly pour in hot milk, whisking constantly, then return mixture to the saucepan. Cook over medium heat, stirring, until thickened (3-5 minutes). Remove from heat, stir in vanilla extract and butter, then cool completely.
04 -
Fill cooled tart shells with pastry cream. Arrange fresh raspberries on top in a decorative pattern.
05 -
Heat apricot jam and water in a small saucepan until melted. Brush glaze over raspberries for shine. Chill tarts for 30 minutes before serving.
# Notes:
01 -
Add lemon zest to the pastry cream for a citrusy twist!
02 -
Bake tart shells 1 day in advance and store in an airtight container.
03 -
Store in the fridge for up to 3 days.