Layers of indulgence from the delicate sweet short pastry base, covered with fresh juicy seasonal raspberries, topped with an opulent creme brulee custard and finished with a caramalised sugar coating. Serve this dessert with bubbles, delicate and sweet.

Ingredients

• 200 grams sweet short pastry (see recipe on this website)
• 1½ cups cream
• 6 egg yolks
• ¼ cup caster sugar
• grated rind one lemon
• 1 tblsp butter
• 2 punnets fresh raspberries
• about ½ cup caster sugar

Method

1. Roll the pastry out and use to line the base and sides of 4 x 10cm tartlet moulds. Bake blind (see Cook’s Tips) at 190º C for 12 minutes or until the rims of the pastry look cooked and not raw. Remove the baking blind material. Return to the oven for a further 4-6 minutes and or until the pastry is lightly golden and well cooked. Cool the tartlet in the moulds. These can be made in advance and kept in an airtight container.
2. Heat the cream until it reaches scalding point. Beat the sugar, egg yolks and lemon rind together and beat in about ½ cup of the hot cream. Transfer to the top of a double saucepan and gradually beat in the remaining hot cream.
3. Stir over simmering water beneath until the custard thickens to coating consistency when a wooden spoon is lifted from the mixture. This can also be done in a microwave, by heating the custard gently on medium high for approximately 10 minutes stirring every minute.
4. Strain into a jug immediately. Add the butter and stir until is dissolves. Cover with a piece of baking or greaseproof paper and allow to cool. (You can refrigerate the mixture overnight at this point). Fill the tarts evenly with raspberries and then spoon the cooled custard over the fruit.
5. Bake at 160ºC for 20-25 minutes or until the custard has set, but is still soft in the middle. Cool. Sprinkle each tart with a thick layer of caster sugar and use a hand held blow torch to heat the sugar until it melts and caramelises. Without a blow torch, protect the pastry edges with foil around them and grill under a hot grill for 3-4 minutes.

Cooks Tips

Scalding Point - is just before the liquid (cream in this case) comes to the boil. Variation - The above quantity will also make one 23cm tart. The pastry will take extra cooking time, otherwise following all instructions as above. Bake blind - Line the base and sides of the dishes with baking paper. Fill with baking blind material such as metal or ceramic beans, or use dried beans or rice. If using rice or beans, these can be cooled and stored in an airtight container for use over and over again.