There’s something elegant about a tartlet—crisp, buttery pastry filled with a rich, creamy custard, each bite refined and satisfying. These Raspberry Crème Pâtissière Tartlets celebrate textures: golden shells, silky raspberry cream, and gem-toned berries that burst with freshness. It’s the kind of dessert that turns any meal into something special.
Inspired by the classic French patisserie, these tartlets combine traditional technique with a seasonal twist. The base is a crispy, buttery shortcrust pastry with a little sweetness to balance the richness of the filling. Chilled, rolled, and baked to golden perfection, it forms a sturdy shell that complements the smooth, custard-like cream that’s finished with a bright, tangy burst of raspberries.
Simple ingredients in this delicate tartlet include a buttery, golden pastry shell filled with silky raspberry-infused crème pâtissière, kissed with vanilla and crowned with fresh berries.
The crème pâtissière is where the magic truly happens. Made with whole milk, cream, and flecks of real vanilla bean, it’s slowly cooked and thickened with egg yolks and cornstarch until luxuriously thick.
What makes this crème pat unique is the addition of a homemade raspberry reduction—fresh berries gently simmered with sugar, strained to extract their vibrant juice, and folded into the warm custard, just before it’s chilled. The result is a filling that’s silky and luscious, with the perfect balance of sweet and tart.
Each element is made with care and intention, and while the process is a little indulgent in time, the payoff is more than worth it. These tartlets are best served chilled, the raspberry cream smooth and garnished with a few fresh berries just before serving. The contrast of the crispness of the shell, the creaminess of the filling, and the juicy pop of the fruit creates a bite that’s as beautiful as it is delicious – perfect for spring brunches, an indulgent afternoon treat, or as a refined finish to a dinner party.
Raspberry Crème Pâtissière Tartlets
Prep: 30 minutes
Cook: 45 minutes
Chilling Time: 6 hours
Total time: 35 minutes
Yield: Makes 4 Tartlets
Ingredients:
Tartlet Pastry
- 1 ⅔ cup all-purpose flour, plus additional for dusting
- ⅓ cup sugar
- Pinch salt
- ¼ cup cold butter, cubed
- 1 egg
- 3 tbsp heavy cream
Raspberry Crème Pâtissière
- 350g raspberries, plus additional for garnish
- 2 tbsp + ½ cup sugar, divided
- 1 ½ cups whole milk
- ½ cup heavy cream
- 1 vanilla bean, halved and beans scraped
- 4 egg yolks
- 4 tbsp cornstarch
- ¼ cup butter, cubed
Directions:
- In a food processor, combine the flour, sugar, and salt. Add the butter and pulse until the mixture resembles coarse sand. Transfer to a medium bowl.
- In a small bowl, whisk together the egg and cream. Add to the flour mixture and mix until large clumps form. Press together to form a dough.
- Turn the dough out onto a clean surface and shape it into a square about ½ inch thick. Wrap in plastic wrap and chill for at least 1 hour.
- While the dough chills, place the raspberries and 2 tablespoons of sugar in a small saucepan over medium heat. Cook for about 10 minutes, stirring occasionally, until the berries break down and the mixture simmers. Strain through a fine sieve set over a bowl, pressing to extract all the juice. Discard the solids and set the juice aside to cool.
- In a medium saucepan, combine the milk, heavy cream, ¼ cup sugar, and vanilla bean (with pod and seeds). Heat over medium, stirring occasionally, until just simmering. Remove from heat and let steep for a few minutes.
- In a heatproof bowl, whisk together the egg yolks, remaining ¼ cup sugar, and cornstarch until smooth.
- Remove the vanilla pod from the milk mixture. While whisking constantly, slowly pour the warm milk into the egg mixture to temper.
- Pour the mixture back into the saucepan and cook over medium-low heat, stirring often, until thickened to a pudding consistency and large bubbles begin to form.
- Remove from heat and whisk in the butter until melted. Stir in the raspberry juice until fully incorporated. Transfer to a bowl and cover the surface with plastic wrap to prevent a skin from forming. Let cool at room temperature for 1 hour, then refrigerate for at least 4 hours.
- On a lightly floured surface, roll the chilled pastry into a 12-inch square. Cut out four 6-inch rounds and press into greased 4½-inch tart pans. Trim any excess dough. Cover and chill for at least 2 hours.
- Preheat oven to 350°F (175°C). Prick the base of each tart shell with a fork. Line with parchment paper and fill with baking weights (beans, rice, or pie weights).
- Bake for 12 minutes. Remove the weights and parchment, then bake for an additional 15 minutes, or until the shells are golden and fully baked. Cool in the pans for 20–30 minutes, then carefully remove and cool completely on a wire rack.
- Once the crème pâtissière is chilled and set, spoon it evenly into the cooled tart shells. Garnish with fresh raspberries. Serve immediately or refrigerate until ready to serve.
Notes:
- For the pastry, cold ingredients are key. Chill your butter, and even your flour if your kitchen is warm. This helps create a tender, flaky crust. If the dough gets soft while rolling or shaping, pop it back in the fridge for 10–15 minutes.
- Each chilling step—before rolling the dough, before baking, and for the pastry cream—is essential. It prevents shrinking during baking, ensures crisp tart shells, and allows the cream to fully set for easy assembly.
- When adding hot milk to the egg mixture, go slow and whisk constantly. This prevents scrambled eggs and gives you a silky-smooth crème pâtissière.
- For an ultra-refined finish, strain the pastry cream through a fine sieve before chilling. This removes any bits of cooked egg or cornstarch lumps.
- Using a whole vanilla bean gives a floral, complex flavor that’s superior to extract. But if you’re in a pinch, 2 teaspoons of pure vanilla extract can be used after the milk mixture is heated.
- Both the tart shells and the raspberry crème pâtissière can be made a day in advance. Assemble just before serving for the best texture.
