Cinnamon Crème Raspberry Tarts Recipe by Karyn Ryan
If you need a recipe for something a little different, for a special occasion or just because its the weekend then these little Cinnamon Crème Raspberry Tarts are perfect! The pastry is simple and the cinnamon crème makes a nice change from normal pastry cream. The combination of raspberries and cinnamon is surprisingly delicious!
– 200g plain flour
– 120g icing sugar
– ¼ teaspoon salt
– 9 tablespoons unsalted butter, cold, cut into small pieces
– 1 large egg yolk
– 320ml milk
– 1 teaspoon vanilla extract
– 3 large egg yolks
– 50g granulated sugar
– 2 tablespoons all-purpose flour
– 2 tablespoons corn flour
– 1 teaspoon cinnamon
– raspberries & chocolate sticks for decoration
1. To make the dough blend the flour, sugar and salt with the cubes of butter using a food processor until it resembles fine crumbs.
2. Add the egg yolk and pulse gently until the pastry comes together. If the pastry is not binding properly, your egg yolk may not have been big enough, so add a little water or milk a teaspoon at a time until it does come together.
3. Turn out onto a lightly floured work surface and roll it out to fit your tart tins.
4. Freeze the crust for at least 30 minutes before baking.
5. Preheat the oven to 180c.
6. Butter the shiny side of a piece of foil and put it buttered side down on each pastry, then bake for about 15 minutes.
7. Remove the foil and bake for a further 10 minutes until nicely browned.
8. To make the crème, first mix the sugar and egg yolks together.
9. Sift the flour, cornflour and cinnamon together and then add to the egg mixture, mixing until you get a smooth paste.
10. Meanwhile, in a saucepan, bring the milk just to boiling.
11. Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling.
12. Pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another minute or so, until it becomes thick.
13. Remove from heat and immediately whisk in the vanilla. Pour (or strain, if lumps are present) into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature.
14. Pour into cooled tart shells and chill before serving.
15. Top with raspberries & chocolate sticks.
Hi I’m Karyn Ryan, Mum to four & totally addicted to baking, absolutely passionate about getting kids into the kitchen to bake, my inspiration comes from my kids who always come up with mad ideas for Cakes & Cookies! I have been known on numerous occasions to bake a cake for dinner! I was very lucky to win two awards in the Easy Food Magazine Home Cook Hero Awards in 2011 & 2012 for baking.