Raspberry Tartlets from Chef Justin Hawkinson of Crave Catering
FOR THE FILLING:
• 3/4 cup raspberry juice (about 2 cups of fresh berries)
• 1 tablespoon water
• 1 cup sugar
• 2 eggs
• 1/4 cup butter
• 1 vanilla bean
• 1 tablespoon cornstarch (optional)
FOR THE CRUST:
• 1 1/3 cups all-purpose flour
• 3 tablespoons sugar
• 1/8 teaspoon baking powder
• 7 tablespoon chilled butter
• 2 tablespoons vegetable shortening
• 1 egg
• 1 teaspoon cold water
• ½ teaspoon vanilla extract
FOR THE WHIPPED CREAM:
• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 2 tablespoons confectioner’s sugar
DIRECTIONS FOR THE CURD:
Split vanilla bean lengthwise and scrape vanilla bean into the bowl. Whisk together with the eggs. In a medium saucepan, add berries and water with the vanilla bean pod bring to a low simmer until all the berries have broken down. Remove pod and run the berries through a fine sieve saving all the juice and discarding the pulp/seeds. In a double boiler add 3/4 cup raspberry juice, sugar, eggs and the vanilla bean scrapings. Whisk together continuously. Add 1 tablespoon of butter at a time. Wait for the butter to melt each time before adding the next tablespoon. Once mixture has thickened to coat the back of a spoon, remove from heat. If you desire a thicker filling you can whisk in cornstarch while still over the heat. Whisk until thickened. Refrigerate for 4 hours before using.
DIRECTIONS FOR CRUST:
Preheat oven to 375 degrees. Add all ingredients into mixing bowl and use the paddle attachment to mix on medium speed until dough comes together. Press dough into tart pans. Spray pieces of foil with non-stick cooking spray to lie inside each tart shell. Fill with beans or rice to weigh the shells down. Bake for 5-7 minutes. Remove beans/foil and return to oven for an additional 7-10 minutes or until shells are golden brown.
DIRECTIONS FOR WHIPPED CREAM:
In electric mixer, add heavy cream and whip with the whisk attachment on medium/high speed until it starts to thicken and gets foamy. Add in your vanilla and sugar. Return to medium/high speed until you have stiff peaks. Remove from mixer and refrigerate until ready to use.
ASSEMBLY:
Fill cooled tart shells with cooled curd. Top with whipped cream and garnish with a mint leaf or a raspberry.
