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Recipe: Creme Patisserie {Vanilla Pastry Cream}

Ingredients

Directions

~ Marla Meridith

Recipe: Sweet Summer Raspberry Tarts

Ingredients

Directions

~ Marla Meridith

Recipe: Sweet Summer Raspberry Tarts

We love fresh summer raspberries by the handful and especially love them in these beautiful Sweet Summer Raspberry Tarts.

6 raspberry tarts

1/2 recipe Pâte Sucrée (Sweet Pastry Dough), chilled logs ( https://newmm2019.wpengine.com/baking-basics-pate-sucree-sweet-french-pastry-crust/ )
flour for dusting
1/2 recipe Creme Patisserie (Pastry Cream), chilled ( https://newmm2019.wpengine.com/baking-basics-creme-patisserie-vanilla-pastry-cream/)
2 1/2 cups fresh raspberries
confectioners sugar for decoration

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.
–Make the tart shells
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.
–Assemble the tarts
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.

~ Marla Meridith

Recipe: Creme Patisserie {Vanilla Pastry Cream}

This pastry cream can be used in so many desserts, it’s especially great in fruit tarts, eclairs or enjoyed on it’s own.

4 cups of pastry cream

2 tsp vanilla bean paste or 1 vanilla pod
2 1/4 cups whole milk
2 large egg
4 egg yolks
3/4 cup confectioners sugar
1/4 cup cornstarch
–optional flavoring suggestions
lemon or lime zest
orange blossom or rose water
fruit or peppermint extracts
cinnamon or other spices you love
almond, praline or pistachio paste

Add the vanilla bean paste or scrape the seeds from the vanilla pod into a large saucepan. Pour in the milk and heat over medium-high heat, bring to
a boil.
Put the eggs and yolks into a heat proof bowl, add the sugar, cornstarch and whisk until smooth. Pour the boiling milk over the egg mixture and whisk constantly until completely combined. Pour this custard mixture back into the saucepan over medium heat. Cook and whisk constantly until thickened. Continue to cook for 2-3 minutes to combine flavors.
Remove from the heat and transfer to a bowl. Whisk in any additional flavorings. Press a piece or plastic wrap over the top of the pastry cream. Refrigerate until ready to use.
Refrigerate up to 3 days.

~ Marla Meridith