Raspberry Tartlets

April was a bit slow for me and I sort of lacked energy...probably a weather thing! Although leaves seem to be on the trees early this year, it still was a bit chilly and rainy and I got nothing done in the yard! I spent time getting to know our new kitten, Jazz, and trying to anticipate what will her next move be...! She's got quite an imagination!!!

But enough about me and more about food. It is a food blog after all!!!

We have had our first big event of the year at the West Dennis Yacht Club and it was a success! I am also hoping to be making desserts for a local restaurant and that got me started on individual desserts!!!

We had dinner last night at John and Peggy's, with the usual crew. I was going to try and make mini raspberry cheesecakes, but as I arrived at Roche Brother's to buy the ingredients, I changed my mind and decided to try something new! Chocolate and raspberry go really well together and I opted for these mini tartes with a chocolate crust, light pastry cream and fresh raspberries. Well, you'll love it!

Raspberry Tartlets

Makes 10



Crust:
25 Nabisco chocolate wafers
1/3 cup butter, melted


Cream:
5 egg yolks
25 cl milk
1 tsp vanilla extract
50 gr sugar (1/4 Cup)
30 gr cornstarch (2 1/2 Tbsp)

3-1/2 pint containers of fresh raspberries
2 Tbsp seedless raspberry jam
1 Tbsp water

Mint leaves
Confectioner sugar
10 tartlet pans, preferably with removable bottom



Crust:
Butter the tartlet pans and preheat the oven to 350F.
Place the waffers in the bowl of a food processor and pulse you get fine crumbs.
Transfer to a bowl and add the melted butter. Mix well and divide evenly between the pans. press firmly to the bottom of the pans, forming a crust.
Bake for 15 minutes. Take out of the oven and let cool

Cream:
Bring the milk to a boil. Add vanilla extract.
In the bowl of an electric mixer, whisk together the egg yolks, sugar and cornstarch until light and fluffy.
Pour the hot milk on the egg mixture and return the whole preparation into the milk saucepan. Bring to a boil, stirring continuously. At the first boil, remove from the heat and let cool. The mixture should have thicken.
 
Make a syrup with the jam and water. Boil the jam and water in a small saucepan, until it thickens. Set aside.


Assemble:
Spread about one tablespoon of the cream on top of the crust. Place the raspberries on top of the cream.
With a pastry brush coat the raspberries with the jam mixture to give them a slightly glossy look.


Serve:
Remove the tartlets from the pans. Place a couple of mint leaves on the berries and sprinkle with confectioner sugar.


Note: I did not have any vanilla extract left so I flavored the cream with Chambord liquor (raspberry liquor). It was delicious!