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Raspberry - creme bruleé tartelettes

crunchy pastry, smooth creme filling, fruity raspberries and crispy sugar crust
Prep Time30 minutes
Cook Time40 minutes
Resting time30 minutes
Total Time1 hour 40 minutes
Course: Dessert
Servings: 10 tartelettes
Author: Lena

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.