Ingredients:
BATTER:
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
FILLING:
¼ cup (50 g) butter
½ cup (100 ml) cream
1 scraped vanilla pod
2 tbsp glucose or honey
¾ cup (150 g) sugar
Method:
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 dishes
for 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.
