(for the shortcrust pastry)

250g flour

125g unsalted butter (room temperature)

1 egg yolk

8g (1 T) cornstarch

10g (1 T) brown sugar

60mL water (if needed)

(for the vanilla custrad)

500mL full fat milk

50g brown sugar

5 egg yolks

50g cornstarch

1 vanilla bean (or 1/2 t vanilla paste)

(for the toppings)

2 red plums

2 black plums

12 mint leaves (optional)

[how to make]

(for the shortcrust pastry)

*Put the flour, cornstarch and brown sugar in a large bowl.

*Cut the butter in small cubes.

*Rub the butter and flour between your palms and fingers until small crumbs form.

*Create a well in the middle of the crumbs and pour the egg yolk.

*Slowly incorporate it with the rest of the dough.

*Quickly knead the dough into a large ball. (If the dough is too dry and doesn't stick together, add a little bit of water, one spoon at the time.)

*Put the dough to rest in the fridge for at least 30 minutes.

*Preheat your oven on 350 degrees.

*When rested, spread the dough with a rolling pin.

*Try to roll the dough as thinly as possible without breaking it.

*Transfer it into a tart tin, and stick a fork all over the dough.

*Cover with baking paper and baking beads.

*Blind bake the shortcrust pastry for about 20 minutes or until fully cooked and golden.

(for the vanilla custard)

*In a small pot, heat the milk and vanilla bean and let it infuse for 5 minutes.

*Remove from the heat, split the vanilla bean in half, scrape all the vanilla seeds and add them to the milk.

*In the meantime, mix the egg yolks and sugar in a separate bowl until creamy.

*Slowly add the cornstarch while beating.

*Pour half of the warm milk in the bowl with the egg mixture, stir quickly, then transfer the whole batter back into the pot with the rest of the milk.

*Turn the heat back (low heat) on and whisk continuously until the custard start thickening.

*Transfer the custard into a bowl and let it rest int eh fridge until cold.

(Assembling)

*Once the pre-baked shortcrust pastry has cooled down, pour in the vanilla custard.

*Thinly slice the red and black plums and place them over the vanilla custard.

(Chop the mint leaves and sprinkle them over the tart.)

-makes 6-

Note: I found this recipe in "A Baking Journey".

Labels: custard tart recipe, plum tart recipe, tart recipe

(for the crust)

1 cup all-purpose flour

1/3 cup powdered sugar

1/8 t salt

1/2 cup unsalted butter, chilled, cut up

1 egg yolk

1 t vanilla extract

(for the mousse)

6 oz. container, plus 1 cup fresh raspberries

5 oz. semisweet chocolate, coarsely chopped

1/3 cup heavy whipping cream

[how to make]

(for the crust)

*Prosess flour, powdered sugar and salt in food processor until combined.

*Add butter; pulse until mixture resembles coarse cornmeal.

*Add egg yolk and vailla; pulse briefly until mixture is moist and crumbly.

*Shape into flat round; cover and freeze 15 minutes.

*Break dough into 18 pieces; roll each into walnut-size ball.

*Press into mini mufflin sups, pressing dough to top of cup.

*With fork, poke bottom crust three times and sides of crust several times.

*Freeze 15 minutes, or refrigerate 30 minutes or overnight.

*Heat oven to 350 degrees.

*Bake 15 to 20 minutes or until golden brown around edges.

*Cool completely in pan on wire rack; remove from pan.

(for the mousse)

*Puree 6 oz. of the raspberries (about 1 1/2 cups) in food processor until smooth.

*Strain through sieve to remove seeds.

*Place 1/3 cup of the puree in medium heatproof bowl (reserve any remaining puree for another use); add chocolate.

*Place bowl over saucepan of barely simmering water; heat until chocolate is melted and smooth, stirring occasionally.

*Remove bowl from saucepan; cool 15 minutes or until room temperature.

*Beat cream in medium bowl at medium-high speed until soft peaks form.

*Whisk large spoonful of cream into chocolate mixture to lighten; fold in remaining cream.

*Immediately spoon into pastry bag fitted with large star; pipe into cooled pastry cups, mounding mousse.

*Garnish each tart with a fresh raspberry.

*Store in refrigerator.

-makes 18-

Note: I found this recipe in "Cooking Club" magazine.

Labels: chocolate raspberry tartlettes recipe, tartlettes recipe