• ¾ cup (200 g) salted butter at room temperature
  • 3¼ cups (400 g) flour, approx.
  • ½ cup (100 g) confectioners’ sugar
  • ¼ cup (50 g) sugar
  • 1 egg yolk


  • ¼ cup (50 g) butter
  • ½ cup (100 ml) cream
  • 1 scraped vanilla pod
  • 2 tbsp glucose or honey
  • ¾ cup (150 g) sugar

Fresh raspberries to garnish, optional

Combine all the ingredients and stir into a smooth batter. Cover in plastic
wrap and let cool in the fridge for at least 1 hour.

Roll out the dough to a  quarter-inch (3 mm) thickness on a well-floured surface. Line the dishesfor the tarts with the dough, bake in the center of the oven at 350 °F (175°C) for about 10 minutes, and allow to cool. In a thick bottomed pan, heat the ingredients for the filling to around 260 °F (125°C).

Dip the base of the pan in cold water to stop the heating process and divide the batter between the pastry shells. Garnish with fresh raspberries.