French Raspberry Tarts

French Raspberry Tarts

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Bonjour! Today Kristina and I made one of our favorite desserts ever: French Raspberry Tarts! About a year and half ago Kristina was a nanny for a family in California and just as I graduated college Kristina was about to travel to Paris with the family. I was invited along to assume the role of assistant Nanny. It was a dream come true. I'd never been to Europe and was fresh out of college ready for a break. Best of all, I was barely going to spend a dime for the trip of a lifetime.

Tarts were in every little bakery window we passed (and there were a lot). When given time on our own, Kristina and I often had a light lunch of buttery croissants and raspberry tarts. It was only for a month, we went back to nutritious, balanced meals when we returned;)

When Kristina got back from Africa, (she's kind of a world traveler) I made her mixed berry tarts as a welcome home gift. Well she is now taking french classes at college and had an assignment to make something french. Naturally, we chose tarts with little hesitation. It will always bring back fond memories of traveling the cobbled streets of Paris peering at the delicious desserts in the window, and when we could, stopping to buy a mini raspberry tart to share.

I found the crust recipe in my book, Frame by Frame baking which has awesome step by step photo instructions for each recipe. Seriously this crust is SOOOOO good. The almond flour is more expensive ($12.99 to be exact) but you don't need much and it is well worth it! The vanilla custard I found on food.com Paris taught us to enjoy life and the little things. I'd suggest you make yourself these and do the same! Bon Appétit!


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paris french bakery window tart
Every window was filled with wonderous desserts!
french raspberry tart
Kristina got a big tart as her birthday treat in Paris!

Ingredients

Raspberry Tart Crust Ingredients

  • (makes 8-10 tarts)
  • scant 1 1/2 c. flour
  • 3/4 powdered sugar
  • 2/3 c. almond flour (I bought mine at Cub Foods (look in the whole foods section))
  • 1 egg yolk
  • 1 tbsp milk
  • 1 stick (1/2 c.) unsalted butter, slightly softened 

Custard Ingredients

  • 1/4 c. sugar
  • 1 tbsp. flour
  • 1 tbsp. cornstarch
  • 2 egg yolks
  • 1 tsp. butter
  • 1 tsp. vanilla
  • 1 c. half and half ( I used 1/2 c. milk & 1/2 c. heavy whipping cream)
  • 4 pints fresh raspberries
  • 1/4 c. sugar powdered sugar

Recipe Instructions

Crust Instructions

  1. 1) Mix together flour, powdered sugar and almond flour.
  2. 2) Mix in cubed butter until mixture resembles breadcrumbs (I find this easier to accomplish using my hands)
  3. 3) Add in milk and egg yolk and knead together until dough forms.
  4. 4) Wrap in plastic wrap and refrigerate for about 30 minutes.
  5. 5) Roll out dough to about 1/8 inch thick between two sheets of wax/parchment paper or on floured surface.
  6. 6) Preheat oven to 375º.
  7. 7) Place dough evenly into mini tart pans, prick several times with a fork on the bottom and then cover in tinfoil.
  8. 8) Bake 10-15 minutes watching closely and removing when crust turns a light brown. 

Custard Instructions

  1. 1) Mix together flour, sugar and cornstarch in a small bowl.
  2. 2) Add in egg yolks and stir until smooth.
  3. 3) Heat liquid over med-high heat for a few minutes until sides start to bubble.
  4. 4) Remove pan from heat and our 1/3 of the liquid into the egg mixture whisking until smooth.
  5. 5) Add the egg mixture to the pan, return to heat and whisk constantly until mixture begins to thicken and bubbles form on surface. (will only take a few minutes)
  6. 6) Remove from heat and pour in small bowl. Stir in butter and vanilla.
  7. 7) Cover with plastic and let cool. **Also because I'm a freak and the custard was too yellow for me ( I wanted nice photos) I added a bunch of white food coloring to soften the color;) 

Tart Assembly Instructions

  1. 1) Wash berries with sugar water and lightly pad dry.
  2. 2) When tart crust has cooled add 1-2 tsps of custard to the bottom of the tart.
  3. 3) Arrange raspberries in a circular pattern, sprinkle with powdered sugar and then eat!
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What people are saying...

  • Jenn says...

    Posted: December 11, 2011

    These look so good!

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