Recipe: RASPBERRY TARTLETS: FOOD TO SHOW OFF
Cooking for somebody or a group of friends can be daunting... but wouldn't it be cool if you could churn out a few really impressive looking dishes and only you know how easy they are to cook. Well these little tartlets do exactly that!If you're looking
- 1 pack of filo pastry
- 1 knob of butter
- 500 ml full fat milk
- 5 egg yolks
- 125 g caster sugar
- 45 g plain flour
- 1/2 tsp rose water
- 1 punnet of fresh raspberries
- 1 of pistachios
PREHEAT THE OVEN
preheat the oven to 190°C.
CUT AND BRUSH THE PASTRY
cut the filo pastry into small squares about 10cm wide. melt the butter. layer three of the pastry squares on top of one another, each slightly askew, brushing them with butter as you layer.
SHAPE THE PASTRY
lay the squares into a muffin tray and repeat for the remaining holes in the tray.
BAKE THE PASTRY
bake in the oven for 5 minutes until golden brown.
HEAT THE MILK
heat the milk in a pan until it reaches boiling point.
WHISK THE YOLKS
whisk the egg yolks, sugar, rose water and flour in a bowl until combined.
MAKE THE CUSTARD
pour a third of the hot milk into the egg mixture mixing all the time. add the remaining milk and stir.
THICKEN THE CUSTARD
return the mixture to the saucepan and put back on the hob. bring to the boil and cook for a further 2-3 minutes, stirring constantly, until thick and creamy and the eggs have completely cooked.
COOL THE CUSTARD
pour into a heatproof dish and cover with greaseproof paper to prevent a skin forming. allow to cool.
BLITZ THE PISTACHIOS
blitz the pistachios in a food blender until you have a dust.
ASSEMBLE AND SERVE!
spoon or pipe the cream mixture into the pastry cases and top with raspberries and a sprinkling of pistachio dust. makes 18 tartlets
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