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1 Raspberry Tarts

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Raspberry Tarts

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Ingredients

30 piece(s)

Pastry

  • 300 g plain flour
  • 150 g Butter Cubed
  • 1 pinch salt
  • 5 tablespoons cold water

Crème Patissiere

  • 300 g Milk
  • 30 g Butter
  • 30 g plain flour
  • 60 g caster sugar
  • 3 egg yolks
  • 2 tablespoons vanilla extract or 1 tsp vanilla bean paste

To decorate

  • 30 pieces frozen or fresh raspberries
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Recipe's preparation

    Pastry

  1. Weigh plain flour, butter and salt into the Thermomix bowl. Zap for 15 secs on speed 4. 

  2. Add enough cold water while blade is still turning to make a dough.

  3.  Roll out and using a cookie cutter make circles and put each one into a mini muffin tin to make mini tarts ... bake for 10mins at 200 degrees until golden.

    4. Crème Patissiere

  4. Put milk, butter, caster sugar, plain flour, egg yolks and a pinch of salt into the Thermomix bowl. Cook at 90 degrees, speed 4 for 7 minutes. 

  5. Add 2 tsps vanilla essence and mix for 5 secs speed 8 and leave to cool.

    6. To Assemble

  6. Pipe some of the creme patissiere into each pastry tart and top with a raspberry 

  7. Sprinkle with icing sugar for that perfect look .... they taste amazing ...


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Accessories you need

  • Spatula TM5/TM6
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Tip

Great for BBQ's or parties - there never any left !!!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • These are brilliant! So easy to make and really...

    Submitted by Maz26 on 4. January 2021 - 10:25.

    These are brilliant! So easy to make and really delicious!

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  • Made these today, yummy.

    Submitted by marial on 1. April 2016 - 17:14.

    Made these today, yummy. Thank you

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  • Amazing I used for choc

    Submitted by Lindseyrob on 22. February 2016 - 21:00.

    Amazing I used for choc eclair n strawberry tart , thank you 

     

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  • I made the creme patissiere

    Submitted by JulieB64 on 4. July 2015 - 19:37.

    I made the creme patissiere only to fill some profiteroles (recipe from this site). It is to die for!! Delicious, perfect texture/thickness and super easy to make.

    Thanks for the recipe. I will be sure to make the tarts soon.

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