Belle House Sweet Berry Tartlets

Crisp pastry, sweet vanilla custard and fresh raspberries combine in this light summer dessert from the menu at Belle House.

 

INGREDIENTS - SWEET PASTRY TART CASE

500g flour

150g soft butter

100g caster sugar

100g icing sugar

2 eggs

50ml cold water

 

METHOD - PASTRY

• Put flour, butter and sugars into a mixing bowl or food processer and mix until it becomes the texture of breadcrumbs.

• Whisk water and eggs together, then pour over flour mixture. Mix to create a dough.

• Knead briefly on a floured surface then wrap in cling film (in a log shape) and refrigerate for 30 minutes.

• Line a 7” tart case and blind bake, filled with greaseproof paper and baking beans, at 170 degrees for 12 minutes. Remove the beans and bake for 4 minutes.

 

 

INGREDIENTS - CRÈME PATISSERIE

426ml/ ¾ pint whole milk

4 egg yolks

4oz/113g caster sugar

2oz/56g corn flour

½ vanilla pod

100ml double cream

2 punnets of raspberries

 

METHOD - CRÈME PATISSERIE

• Mix the sugar, egg yolks and cornflour together in a bowl until thoroughly combined.

• Boil milk and vanilla then pour milk mixture over egg mixture and whisk together.

• Return the combined mixture to the saucepan and stir continually over a medium heat until thick. Be careful not to let it burn on the bottom.

• Remove from the heat, transfer to a bowl and cover with cling fififilm to prevent a skin from forming. Allow to cool and place in the fridge until needed.

• Before filling the tartlets, whisk the crème patisserie for a smooth finish.

• Garnish with fresh raspberries.

 

 

 

Recipe courtesy of Steve Waites,proprietor of Belle House Restaurant & Deli-Traiteur, Bridge Street, Pershore,WR10 1AJ.

 

www.belle-house.co.uk

 

 

 

 

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