Making them individual obviously looks better when presented and also leads to a little bit of portion control. I chose to bake these in a 12 hole muffin tin, though you could very well make a single large tart off this recipe. The recipe can be divided into three parts – the tart base, the raspberry sauce and the filling. Usually a pie with a baked filling tastes different than that with a already cooked filling. I was first planning to do a recipe where the tarts would be baked and separated, and then a custard like filling would be filled in, like I did for this strawberry yogurt tart, but then I decided against it. While I was wondering what to do with the raspberries, my sister hinted that she loves tarts and it would be wonderful if these were used in a tart. The crust is always something that gets me a little jittery. So, where were we? Hmm, yes, tarts… I love making tarts though they do intimidate me. It felt like we had just gone for a long drive, to enjoy the scenary and then to buy some apples that we imagined we had picked… Hehe… The remaining ones were put into these delicious individual-sized tarts… Before going ahead, we had actually visited another farm this week hoping to get an apple picking experience, but by the time we settled down everything at home, dragged the kids out and drove all the way, they were almost closing. Azza took a few and converted them into popsicles. Serve warm.Individual sized raspberry tarts made in muffin pan…Īs I mentioned during the Blackberry Ice Cream post, we had picked up some fresh raspberries too during our farm visit the other week. Then, remove the molds, transfer the tarts to the wire racks and sprinkle with cinnamon. Let cool in the pans on wire racks for 5 minutes.
#Mini custard tart recipe plus
Meanwhile, in a small saucepan, heat 1 cup, plus 1 tablespoon, of the milk over medium heat until bubbles begin to form around the edges, 4 to 5 minutes.Use your thumb to press the center of the spiral into the bottom of the pan and continue pressing to evenly flatten the dough against the bottom and sides of the cavity, extending about 1⁄16 inch above the rim of the tart molds or ¾ inch up the sides of the muffin tin. Place each slice into the cavity of an egg tart mold or muffin tin, with the cut side of the spiral facing up. On a lightly floured surface, trim the ends of the dough to make sure they're even, then cut the log into thirty ½-inch slices.Bring to a boil and cook for 1 minute, then remove from the heat and let sit until ready to use. In a medium saucepan, combine the sugar, water and cinnamon stick over high heat. Make the filling: Preheat the oven to 500°.Wrap in plastic wrap and refrigerate until very firm, at least 2 hours, preferably overnight. Starting with the edge closest to you, roll the dough into a tight log. Spread the remaining butter all over the dough, leaving a 1-inch rim.
Pat the dough with the rolling pin and rotate the dough so that the seam is facing you. Using the bench scraper, fold the top half of the dough over the butter. Spread half of the remaining butter on the bottom half of the dough, leaving a 1-inch rim. Roll the dough into another 15-inch square. Press the edges to seal and pat the dough with the rolling pin. Using a bench scraper, fold the top half of the dough over the butter. Spread a third of the butter on the bottom half of the dough, leaving a 1-inch rim.
Transfer to a well-floured work surface and form into a 1-inch rectangle.Mix on low speed, scraping the bowl down occasionally, until the mixture comes together and has a tacky consistency. In the bowl of a stand mixer fitted with the dough hook, combine the flour, water and salt.
Make the puff pastry: In a small bowl, whisk the butter until it is the consistency of sour cream.
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