Raspberry And Custard Tartlets

These dainty little pastries are the final sweet finger food option for your next-door cocktail party.

The ingredient of Raspberry And Custard Tartlets

• 1 pkt about 20 cocktail pastry cases
• 2 x 150g punnets raspberries
• icing sugar mixture to dust
• 1 vanilla bean split
• 1 2 cup 125ml milk
• 1 egg yolk
• 1 tbsp plain flour
• 2 tbsp caster sugar
• 2 tbsp thickened cream

The Instruction of raspberry and custard tartlets

• to make the creme patissiere use a small sharp knife to graze roughen the seeds from the vanilla bean include the vanilla bean seeds and milk in a small saucepan higher than medium heat cook stirring for 5 minutes or until the union just comes to a simmer cover and set aside for 5 minutes to infuse
• remove vanilla bean from the milk mixture tally up egg yolk flour and sugar in a medium bowl and use a balloon disturb to mix up until thick and pale gradually excite in the milk place join up in a clean saucepan higher than medium heat cook stirring constantly for 4 5 minutes or until incorporation combination boils and thickens strain through a fine sieve into a bowl and cover surface considering plastic wrap to avoid a skin forming place in the fridge to chill
• remove the creme patissiere from the fridge and use a balloon raise a fuss to stir up opinion until smooth amass the cream and continue whisking until well combined spoon the creme patissiere evenly in the course of the pastry cases top past raspberries and dust when icing sugar if desired utility immediately

Nutritions of Raspberry And Custard Tartlets

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