Ingredients (serves 6):
– 500g fresh raspberries
– a roll of shortcrust pastry
– 50cl semi-skimmed milk
– 3 egg yolks
– 1/2l milk
– 75g brown sugar
– 50g flour
– 25g butter
– 25cl whipping cream
– 1 vanilla pod, split
Recipe:
– Preheat oven to thermostat 6 (180°C). Roll out the dough and cut into 6 circles, each about 10cm in diameter. Place the tarts in tartlet molds and bake for 15 minutes.
– Blanch the egg yolks with the brown sugar, add the flour and mix. Bring the milk and vanilla pod to the boil. Pour the milk over the blanched egg yolks, stirring constantly, and bring to the boil. Make a reservation.
– Pour the whipping cream into a chilled salad bowl. Whip the cream until stiff and gently fold into the pastry cream.
– Spread the cream over the tart shells, arrange the raspberries and serve immediately.
