AuthorMarla MeridithWe love fresh summer raspberries by the handful and especially love them in these beautiful Sweet Summer Raspberry Tarts.
Pre heat the oven to 350 degrees Fahrenheit with the rack in the middle.
Line a baking tray with parchment paper or a silicone baking liner.
Remove the Pâte Sucrée log from the fridge and leave it out at room temperature before rolling out.
On a lightly floured surface, slice the log into 6 equal slices. Roll the dough discs out to about 1/8 inch thick.
Place the dough over individual tart tins and gently press it onto the bottom, corners and up over the sides of the tin. Once the dough is completely covering the tin, use a rolling pin gently over the edge to trim off excess. Do this for the remainder of the tart tins. Move the tarts to the prepared baking sheet.
Line the pastries with some parchment paper and fill with dry beans, dry rice or pie weights.
Blind bake the tarts for 15 minutes.
Remove the pie weights and bake for another 10 minutes.
Let the tart shells cool to room temperature.
Remove the pastry cream from the fridge, whisk before using.
Divide the cream evenly among the tarts. Top with the raspberries and some powdered sugar.
Serve immediately.
Ingredients
Directions
Pre heat the oven to 350 degrees Fahrenheit with the rack in the middle.
Line a baking tray with parchment paper or a silicone baking liner.
Remove the Pâte Sucrée log from the fridge and leave it out at room temperature before rolling out.
On a lightly floured surface, slice the log into 6 equal slices. Roll the dough discs out to about 1/8 inch thick.
Place the dough over individual tart tins and gently press it onto the bottom, corners and up over the sides of the tin. Once the dough is completely covering the tin, use a rolling pin gently over the edge to trim off excess. Do this for the remainder of the tart tins. Move the tarts to the prepared baking sheet.
Line the pastries with some parchment paper and fill with dry beans, dry rice or pie weights.
Blind bake the tarts for 15 minutes.
Remove the pie weights and bake for another 10 minutes.
Let the tart shells cool to room temperature.
Remove the pastry cream from the fridge, whisk before using.
Divide the cream evenly among the tarts. Top with the raspberries and some powdered sugar.
Serve immediately.
