Crème Pâtissière Raspberry Tarts
Author: 
Recipe type: Gluten-Free Tarts
Prep time: 
Cook time: 
Total time: 
Serves: 4-5 small tarts
 
Ingredients
  • Crust Base
  • 200g gluten-free sweet biscuits
  • 50g coconut sugar
  • 100g butter, melted
  • Crème Pâtissière
  • 400ml milk
  • 100g raw caster sugar, divided into two 50g
  • 2 eggs
  • 40g cornflour (gluten-free)
  • 30g butter, cubed
  • 1 tsp vanilla bean extract
  • Fresh Raspberries
  • Chocolate shavings
Method
  1. Crust Base
  2. Preheat oven to 180ºC (350ºF) and grease 4-5 small tart cases with butter and set aside.
  3. In a high-speed food processor, add biscuits and process until they resemble fine breadcrumbs.
  4. In a large mixing bowl, place crushed biscuits, sugar and melted butter. Mix together until well combined and mixture will hold together, to form the crust base.
  5. Evenly distribute crust mixture among prepared tart cases. Press mixture firmly into cases and allow mix to come up the sides between the ridges of the case.
  6. Place tarts on a baking tray and bake in the oven for 10 minutes or until lightly golden. Set aside to cool.
  7. Crème Pâtissière
  8. In a large saucepan/pot, bring milk and 50g of the sugar to the boil.
  9. In a medium sized mixing bowl, whisk together eggs, cornflour and the remaining 50g of sugar.
  10. Remove milk from heat as soon as it starts to bubble.
  11. Temper the egg mixture by slowly whisking in the hot milk in a thin stream.
  12. Return the mixture to the heat and bring to a boil, stirring constantly using a whisk.
  13. When the mixture comes to the boil and thickens, immediately remove from the heat. If the crème pâtissière is boiling rapidly, it will curdle. So be sure to take the pot off the heat as soon as the mixture has thickened into a thick cream.
  14. Stir in the butter and vanilla. Mix until the butter is melted and completely blended in.
  15. Pour crème pâtissière into a clean bowl and cover the surface of it with cling film to prevent a crust forming.
  16. Chill in the refrigerator for 30 minutes or until cool to the touch.
  17. Once chilled, beat with a wooden spoon to make it smooth again.
  18. Assemble
  19. Spoon or pipe crème pâtissière into tart cases.
  20. Top with fresh raspberries and chocolate shavings to serve.
  21. Complete tarts can be kept in an air-tight container, refrigerated, for up to 3 days.
  22. Crust bases can be kept in an air-tight container, refrigerated, for up to 6 days.
  23. Crème Pâtissière can be kept in an air-tight container, refrigerated, for up to 3 days.
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/desserts/creme-patissiere-raspberry-tarts/