Raspberry Crème Pâtissière Tartlets

There is something elegant in an evil: Crisp and buttery pastry full of a rich and creamy creamy cream, every refined and satisfactory bite. These crème di raspberry pâtisière tartlets celebrate the plots: golden shells, silky raspberry cream and berries with gems that explode of freshness. It is the type of dessert that transforms any meal into something special.

Inspired by the classic French pastry, these Torrini combine the traditional technique with a seasonal touch. The base is a crunchy and buttery pastry with a little sweetness to balance the richness of the filling. Refuffed, rolled and cooked to golden perfection, it forms a robust shell that completes the smooth cream and similar to a custard that has ended with a bright and spicy ride of raspberries.

The simple ingredients in this delicate tortlet include a butr and golden pastry shell full of pâtissière silm cream, kissed with vanilla and crowned with fresh berries.

The pâtissière cream is where magic really happens. Made with whole milk, cream and real vanilla spots, it is slowly cooked and thickened with egg yolks and corn starch until luxuriously thick.

What makes this Crème Pat unique is the addition of a reduction of homemade raspberries: berries of suburb racks with sugar, thesis to extract their vibrant juice and folded in the hot custard, just before it cools down. The result is a filling that is silky and succulent, with the perfect balance of sweet and harsh.

Each element is made with care and intention, and while the process is a little indulgent over time, the payoff is worth it. These towers are better served cold, the smooth and garnished raspberry cream with some fresh berries just before serving. The contrast of the freshness of the shell, the creaminess of the filling and the juicy pop of the fruit creates a bite as beautiful as delightful – perfect for spring brunch, an indulgent afternoon delight or as a refined finish for a dinner.

Tortlette for Pasticceria Lampone

Prep: 30 minutes
Cooked: 45 minutes
Chilling time: 6 hours
Total time: 35 minutes
Product: Create 4 cakes

Ingredients:

Pasture of the frame

• 1 ⅔ cup of flour for all uses, more further to sprinkle
• ⅓ cup of sugar
• Pinch salt
• ¼ cup of cold butter, cube
• 1 egg
• 3 tablespoons of heavy cream

Raspberry pastry cream

• 350 g Raspberries, plus further for gaskets
• 2 tablespoons + ½ cup of sugar, divided
• 1 ½ cups of whole milk
• ½ cup of heavy cream
• 1 vanilla bean, halved and scraped beans
• 4 egg yolks
• 4 tablespoons of corn starch
• ¼ cup of butter, cube

Instructions:

1. In a food processor, add the flour, sugar and salt. Add the butter and wrist until the mixture looks like coarse sand. Transfer to an average bowl.
2. In a small bowl, beat the egg and the cream together. Add to the mixture of flour and mix until they form large tufts. Press together to form a dough.
3. Transform the dough into a clean surface and modeled it into a square of about ½ thick thickness. Wrap in a plastic casing and cool for at least 1 hour.
4. While the pasta cools, place the raspberries and 2 tablespoons of sugar in a small saucepan over medium heat. Cook for about 10 minutes, stirring occasionally, until the berries break and the mixture cleared. Filter through a fine sieve on a bowl, pressing to extract all the juice. Discard the solids and put the juice aside to cool.
5. In an medium saucepan, add the milk, heavy cream, ¼ cup of sugar and vanilla bean (with pod and seeds). Heats on medium, stirring occasionally, until it cooks over low heat. Remove from the heat and leave steep for a few minutes.
6. In a heat -resistant bowl, beat the yolks together, remaining ¼ cup of sugar and corn starch until smooth.
7. Remove the vanilla pod from the milk mixture. While beat constantly, slowly pour the hot milk into the tempera egg mixture.
8. Pour the mixture into the saucepan and cook over medium-low heat, stirring often, until they thicken at a consistency of the pudding and start large bubbles.
9. Remove from the heat and whip in the butter until it melts. Mix the raspberry juice until it is completely incorporated. Transfer to a bowl and cover the surface with a plastic wrapping to prevent the formation of a skin. Leave to cool at room temperature for 1 hour, then refrigerate for at least 4 hours.
10. On a slightly floured surface, roll the cold pasta in a 12 -inch square. Size four 6 -inch rounds and press in stuffed 4th unrupted pans. Cut any excess dough. Cover and cool for at least 2 hours.
11. Preheat the oven to 350 ° F (175 ° C). Punge the base of each shell with a fork. Repeat with the parchment paper and fill with cooking weights (beans, rice or cake weights).
12. Cook for 12 minutes. Remove the weights and parchment, then cook for another 15 minutes or until the shells are golden and completely cooked. Cool in the pans for 20-30 minutes, then remove with care and cool completely on a wire rack.
13. Once the Pâtissière cream is cooled and set, spoons evenly in tortuous shells. Garnish with fresh raspberries. Serve immediately or refrigerate until it is ready to serve.

Notes:

• For pastry, cold ingredients are fundamental. It cools the butter and even flour if your kitchen is hot. This helps to create a tender and shaky crust. If the dough becomes soft during rolling or modeling, make the summary in the refrigerator for 10-15 minutes.
• Each chilling step, before the dough rolls, before cooking and for the pastry cream – is essential. It prevents the reduction during cooking, guarantees crunchy shells and allows the cream to set completely for easy assembly.
• When adding hot milk to the egg mixture, go slowly and whip constantly. This prevents scrambled eggs and gives you a silky smooth cream.
• For an ultra refined finish, filter the pastry cream through a fine sieve before relaxing. This removes any pieces of lumps of eggs or cooked corn starch.
• The use of a whole vanilla bean gives a floral and complex flavor superior to the entry. But if you are in a pinch, 2 teaspoons of pure vanilla extract can be used after the milk mixture has been heated.
• Both dry shells and pâtissière raspberry cream can be made with a day in advance. Assembles just before serving for the best consistency.