Raspberry – creme bruleé tartelettes
Do you love fruity little tartelettes? And creme bruleè? Well than this recipe is the perfect treat for you! The crunchy pastry in combination with the soft cream filling and the sweet sugar crust will blow your mind.
I made this tartelettes with some homegrown raspberries of my garden – the best raspberries you can find on the whole world. But don’t quail if you don’t have this opportunity. Because the best thing of this tartelettes is, that you can make them with any fruit you want. You only need to take a fruit of the season, cut it in little pieces and replace it with the raspberries.
And of course it’s also possible to make one big tart out of this recipe. So if you don’t have much time, I would recommend it. Like that you save a lot of time, because you don’t need to make every tartelette separately.
If you make the recipe, feel free to give me a feedback or write a comment on how it turned out. And if you share your homemade dish with your friends on social media, I would be very grateful when you link me (Instagram @flavour. dreams) and set the hashtag #flavourdreams. Of course I am always available for questions. Enjoy to try the recipe!
Raspberry – creme bruleé tartelettes
Ingredients
Shortcrust:
- 140 g flour
- 1 egg
- 2 tbsp white sugar
- 75 g butter cold
- 1 tbsp lemon zest
Creme bruleé filling:
- 100 ml milk
- 125 g cream
- 2 eggs
- 1 tbsp starch
- 3 tbsp white sugar
- 2 hands raspberries or other fruit of choice
- 1 tsp vanilla flavour
- 30 g brown sugar
Instructions
- Mix well all the ingredients for the shortcrust and knead them to a smooth dough. Form a ball, cover it with plastic wrap and put it in the fridge to rest for minimum an hour.
- Preheat the oven to 180 degrees Celcius or 355 degrees Fahrenheit.
- Start to heat the milk in a saucepan. In the meantime whisk together cream, vanilla aroma, white sugar, starch and eggs. When the milk is boiling, puor the egg mixture into the milk and let it boil for another 2 minutes.
- Form 10 circles out of the chilled shortcrust and put them into greased fireproof tartelette forms or muffin forms. Fill the tartelettes with some raspberries or other fruit.
- Pour the creme bruleé filling into the little tartelettes with a little milk pot until they're almost full.
- Let the tartelettes bake for 40- 45 minutes until golden brown and let them cool completly.
- Put some brown sugar on the top an caramelize it with the aid of a bunsen burner. Do this just before you enjoy them to create the ultimate crispy crust.
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