Cinnamon Crème Raspberry Tarts Recipe by Karyn Ryan
Pastry tarts filled with cinnamon crème and topped with raspberries, by Karyn Ryan.
Ingredients
| 200 g | plain flour | |
| 120 g | icing sugar | |
| Âź teaspoon | 1.3 ml | salt |
| 9 tablespoons | 135 ml | unsalted butter, cold, cut into small pieces |
| 1 | large egg yolk | |
| 320 ml | milk | |
| 1 teaspoon | 5 ml | vanilla extract |
| 3 | large egg yolks | |
| 50 g | granulated sugar | |
| 2 tablespoons | 30 ml | all-purpose flour |
| 2 tablespoons | 30 ml | corn flour |
| 1 teaspoon | 5 ml | cinnamon |
| â | raspberries & chocolate sticks for decoration |
Instructions
- To make the dough blend the flour, sugar and salt with the cubes of butter using a food processor until it resembles fine crumbs.
- Add the egg yolk and pulse gently until the pastry comes together. If the pastry is not binding properly, your egg yolk may not have been big enough, so add a little water or milk a teaspoon at a time until it does come together.
- Turn out onto a lightly floured work surface and roll it out to fit your tart tins.
- Freeze the crust for at least 30 minutes before baking.
- Preheat the oven to 180c.
- Butter the shiny side of a piece of foil and put it buttered side down on each pastry, then bake for about 15 minutes.
- Remove the foil and bake for a further 10 minutes until nicely browned.
- To make the crème, first mix the sugar and egg yolks together.
- Sift the flour, cornflour and cinnamon together and then add to the egg mixture, mixing until you get a smooth paste.
- Meanwhile, in a saucepan, bring the milk just to boiling.
- Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling.
- Pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another minute or so, until it becomes thick.
- Remove from heat and immediately whisk in the vanilla. Pour (or strain, if lumps are present) into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature.
- Pour into cooled tart shells and chill before serving.
- Top with raspberries & chocolate sticks.