Red Fruit Tartlets

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An authentic french pastry; brings together multiple patisserie fundaments in a single simple dessert.

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  • 8
  • Average
  • 60 mins
  • 20 mins
  • Average budget

Ingredients

  • Pastry dough:
  • 120 g of softened butter
  • 80 g of powdered sugar
  • 1 vanilla pod
  • 25 g of almond powder
  • 1 egg (entire)
  • 200 g of flour
  • a pinch of salt
  • Pastry cream (~500 g):
  • 1 vanilla pod
  • 35 cL of whole milk
  • 1 egg
  • 65 g of sugar
  • 40 g of maïzena
  • 35 g of butter
  • Raspberry coulis:
  • 100 g of raspberries
  • (fresh or frozen)
  • juice of half a lemon
  • 60 g of sugar
  • a big pinch of pectin
  • Dressing:
  • 400g of in-season red fruits
  • (raspberries, strawberries, blueberries)
  • a little bit of powdered sugar
  • verbana leafs

Preparation

Step 1

Pastry dough
Place the softened butter in a bowl and sift the powdered sugar directly on top.
Slice open the vanilla pod and add its contents to the mix; then add the almond powder and the salt.
Mix everything together with the help of a spatula or by hand until a homogeneous texture has been reached.
Break the egg in the mix and stir it together.
Sift the flour on top and continue to mix without working the dough too much.
Envelope the dough in plastic wrap and let it harden in the fridge for two hours. While the dough is setting, prepare the pastry cream and the raspberry coulis.

Step 2

Pastry cream
Split open the vanilla pod and scrape the interior with the point of a knife to extract the grains.
Boil the milk and add the vanilla grains. Take it off the stove, cover, and let it infuse for 10 minutes.
Mix the egg, the sugar, and the maîzena in a bowl.
Filter the milk through a fine sifter and boil it again. While continuing to stir it, pour it into the mix of egg, sugar, and maîzena, and boil it on a low flame.
Take it off the stove and add the butter.
Pour the pastry cream on a large sheet of plastic wrap, envelope it, and keep it in the fridge for at least two hours before using.

Step 3

Raspberry coulis
Pour the raspberries in a pot with the sugar and the pectin and heat it on medium.
While the raspberries start to melt, mix them with a rubber spatula to smash them gently.
Grind the mixture together with the use of a plunger-mixer.
Add the lemon juice and then filter the mixture to catch the raspberry grains.

Step 4

Tartlet bottoms
After two hours of setting the dough, pre-heat the oven to 180 degrees C, flour the counter top, and thin out the dough to a thickness of 2mm.
Push the tartlet moulds into the dough, and sting the dough with fork tines so that it doesn’t inflate in the oven.
Cook for 15-20 minutes while surveying.

Step 5

Dressing the tartlets
Fill the cooked pastry bottoms with pastry cream using a pastry bag.
Cut the strawberries in two and dip the heads of the raspberries in powdered sugar.
Lay out the fruits on the tartlets (the butts of the strawberries facing up).
Using a pastry bag, fill the raspberries with the raspberry coulis.
Delicately place a little leaf of verbana on top.

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