Raspberry Tartlets

Ah, the temperature has finally risen to the 60's, and even the 70's on some days!  The sun is shining and the snow is pretty much gone. I think spring is finally on its way!

To celebrate I made these Raspberry Tartlets.  I love making pastries, and I love making mini pastries even more!


These raspberry tarts begin with crisp-but-not-too-sweet almond crust. 

Next is a slightly tangy filling of homemade raspberry curd.

Topped by a dab of crème mousseline - a French vanilla-bean-infused-custard. 

Finally, they are topped by a fresh raspberry and the lightest dusting of powdered sugar.

At just over two inches, these little tarts are perfect little one-biters. 

So tasty!

Raspberry Tartlets

almond crust

• 1 c. flour
• 1/3 cup sliced almonds, ground finely
• 1/4 cup sugar
• 1/4 teaspoon salt
• 6 tablespoons butter, cold and cubed
• 1/2 teaspoon almond extract
• 3-5 tablespoons ice water

raspberry curd

• 1 1/2 cups frozen raspberries, thawed
• 1 cup sugar
• 1/4 cup freshly squeezed lemon juice
• 2 eggs
• 4 egg yolks
• pinch salt
• 2 tablespoons butter

cream mousseline

• 1/2 cup milk
• 1 vanilla bean, halved
• 2 egg yolks
• 2 tablespoons sugar
• 1 tablespoon flour
• 1/4 cup heavy cream, whipped

For Crust: Place flour, almonds, sugar, salt and butter in bowl of food processor.  Pulse a few times, making sure butter is cut in well.  Add water while you pulse about 10 times, make sure dough comes together.  Dump dough onto a sheet of plastic wrap, form into a disk, wrap, and chill for at least 30 minutes before rolling out.  Preheat oven to 425 degrees F. with rack in lower third; spray 12 tartlet pans with nonstick spray.  Roll out dough, place it in the pan, trim.  Repeat.  Prebake crusts in lower third of oven about 15 minutes, or until golden brown.  Leave crusts in tartlet pans. 

For Raspberry Curd:  In a medium, heavy bottomed saucepan, place raspberries, sugar, lemon juice, eggs, egg yolks and salt.  Cook over medium heat until filling thickens slightly but is pourable, about 8-10 minutes, stirring constantly.  Remove from heat and stir in butter.  Strain filling through a fine mesh strainer into a bowl.  Discard seeds and other impurities.  Fill tartlets.  Cover and refrigerate until completely cooled.  Bake tartlets at 325 degrees F. until filling is just set, 6 or 8 minutes.  Cool slightly before removing tarts to wire rack to cool completely.  [Note: If you would like to make the curd ahead of time, after you strain curd into a bowl, just press plastic wrap directly on the surface of the raspberry curd, this will prevent a skin from forming and will make the curd creamier]. 


For Cream Mousseline:  Put the milk in a saucepan; split the vanilla bean, scraping the seeds into the milk, and add bean into the pot.  Heat to a simmer, remove from heat, cover, and set timer for 20 minutes.  This will allow the vanilla bean to infuse into the milk.  Meanwhile, beat the yolks with the sugar until pale, than beat in the flour.  After the 20 minutes, remove the vanilla bean from the milk.  Gradually whisk the milk into the egg mixture; pour back into the saucepan.  Bring to a boil, and cook one minute; remove from the heat.  Strain into a bowl and cover with plastic wrap; set aside to cool.  When chilled, gently fold in the whipped cream.


To put it all together:
On top of the cooked and cooled raspberry tarts, place a dollop of cream mousseline.  I like to put the cream in a pastry bag fitted with a star tip for a pretty added affect.  Then, place a fresh raspberry on top of the tart.  Top with a light dusting of powdered sugar.  I think these tarts are best served at room temperature.