These jewel-like tarts pack a secret punch of raspberry jam. Tart, luscious and sure to disappear.
- 3 large egg yolks
- 3 tbsp sugar
- 2 tbsp cornstarch
- 2 tbsp unsalted butter, cut into pieces
- 1 cup 2% milk
- 1 1/2 tsp vanilla bean paste (not vanilla extract)
- 1 box of premade, frozen mini tart shells (about 15 shells)
- 1/4 cup raspberry jam (or any tart jam that you like)
- 1 tbsp lemon juice
- Raspberries, to garnish
INSTRUCTIONS
- In a medium-sized bowl, whisk together the egg yolks, sugar and cornstarch.
- To a second bowl, add the butter cubes, and place a strainer atop it (for sieving the pastry cream later).
- To prepare the pastry cream filling, place the milk and vanilla bean paste in a small pot, and over medium heat, bring it to just below a simmer.
- Gradually whisk the hot milk into the egg mixture, and then return it all to the pot. Whisking constantly, return the pot the heat (medium-low), and whisk vigorously for 2 minutes until thick and glossy.
- Pour the mixture into the prepared strainer, and press it through to remove any lumps.
- Mix to incorporate the butter, and stir in the lemon juice.
- Cover immediately with plastic wrap, and refrigerate until chilled.
Bake the mini tart shells according to the package, and cool them on a rack. Place a teaspoon of jam at the bottom of each shell, and cover with the chilled pastry cream. Garnish with fresh raspberries, and serve.