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

Ingredients

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

Step 1

Preheat The Oven

preheat the oven to 190°C.

Step 2

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.

Step 3

Shape The Pastry

lay the squares into a muffin tray and repeat for the remaining holes in the tray.

Step 4

Bake The Pastry

bake in the oven for 5 minutes until golden brown.

Step 5

Heat The Milk

heat the milk in a pan until it reaches boiling point.

Step 6

Whisk The Yolks

whisk the egg yolks, sugar, rose water and flour in a bowl until combined.

Step 7

Make The Custard

pour a third of the hot milk into the egg mixture mixing all the time. add the remaining milk and stir.

Step 8

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.

Step 9

Cool The Custard

pour into a heatproof dish and cover with greaseproof paper to prevent a skin forming. allow to cool.

Step 10

Blitz The Pistachios

blitz the pistachios in a food blender until you have a dust.

Step 11

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

Comments

unicornsintomatosauce

This cake is a winner! Made it for someone's birthday at work, everyone loved it. It is a bit time consuming because it's got various components, but definitely worth making. It's three layers of fudgy chocolate sponge soaked with raspberry syrup, with a raspberry filling and chocolate ganache, covered in a raspberry Swiss merengue buttercream and chocolate glaze. Enjoy!

kirsty

Love this recipe!

fellipedovale

I used cocoa and orange zest instead of rose water! (go easy on the butter on the filo dough)

sandramadelene

Sugar free, epically and humorously failed peanut butter and raspberry pastries. Easy to make and easy to screw up in the attempt to make it ... easier. They still satisfies the need to have something alongside your coffee, though.