MAKES AROUND 10
- 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.