These mini tarts combine the zesty freshness of lemon, the sweet burst of raspberries, and the smooth richness of custard in a delicate pastry shell, making them an irresistible treat for any occasion.
Ingredients
For the pastry:
- 200g plain flour
- 50g icing sugar
- A pinch of salt
- 100g cold butter, cubed
- 1 large egg yolk
- 1-2 tbsp cold water
For the custard Filling:
- 300ml whole milk
- 2 large egg yolks
- 50g caster sugar
- 1 tbsp cornflour
- 1 vanilla pod, seeds scraped (or 1 tsp vanilla extract)
- Zest of 1 lemon
For the topping:
- 1 cup fresh raspberries
- Lemon zest, for garnish
Method
- In a food processor, blend the flour, icing sugar, and salt. Add the butter and pulse until the mixture resembles breadcrumbs.
- Mix in the egg yolk and just enough water to form a dough. Wrap in cling film and chill for 30 minutes.
- Preheat the oven to 180°C. Roll out the pastry on a lightly floured surface and cut out circles to fit into mini tart pans. Press the pastry gently into each pan, trim the edges, and prick the bottoms with a fork. Line each with baking paper and baking beans, and bake for about 10 minutes. Remove the beans and paper, and bake for another 5 minutes until golden. Allow to cool.
- Heat the milk with the vanilla pod and lemon zest until just boiling.
- In a bowl, whisk the egg yolks, sugar, and cornflour. Pour the hot milk over the egg mixture, whisking continuously. Return the mixture to the pan and gently heat, stirring until thickened. Remove the vanilla pod, pour the custard into a bowl, cover the surface with cling film, and chill until set.
- Once the custard has set and the tart shells are cool, spoon the custard into each tart shell. Top each tart with fresh raspberries and a sprinkle of lemon zest for garnish.
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