Raspberry tart

Ingredients for 1 servings:

• 500 g flour
• 200 g sugar
• 300 g butter
• 4 egg yolks
• 375 ml milk
• 90 g sugar
• 3 egg yolks
• 1 vanilla pod(s)
• 1 tsp vanilla flavor, liquid
• 45 g flour
• 250 g raspberries, fresh or frozen
• 1 pack of cake glaze, red
• 1 pack of cake glaze, white

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes

You can buy something similar in every patisserie in France. Makes 12 delicious tarts.

If using frozen raspberries, thaw them in a sieve for a few hours beforehand. The berries should be completely thawed before making the topping. Make a shortcrust pastry from the ingredients for the pastry and refrigerate. If the pastry becomes too crumbly, add a little water. No milk or egg white. Brush twelve tartlet tins with oil. Divide the batter evenly between the tins and bake at 200°C fan-assisted oven until the top is lightly golden brown. Allow to cool and turn out onto a plate. For the cream, whisk all the ingredients together in a saucepan. Start with the egg yolk and sugar, then carefully add the flour and finally the milk. Halve the vanilla pod lengthwise with a knife and scrape out the seeds. Add the seeds and both halves. Heat on the stovetop, first over full heat, then quickly reduce to half heat. Stir constantly. When the cream thickens, remove the vanilla pod. Remove from the heat and continue stirring. While still lukewarm, spoon two tablespoons of cream onto each tartlet. Top the tartlets with raspberries, placing the berries one at a time, one in the center and the others in a ring around it. Prepare the glaze according to the instructions on the packet. Once boiling, remove from the heat and allow to cool, stirring occasionally. When the glaze becomes thick, carefully spoon on the glaze. Take one spoonful at a time, placing it on each tartlet, starting from the center. The more the glaze cools, the easier it is to spread onto the outer berries without it running down. Try to cover all of the berries completely with glaze without any of it running down.