Delicious raspberry tartlet with a shortcrust pastry base and custard, decorated with fresh raspberries. To be paired with a fresh and light craft beer.
Prepare the shortcrust pastry and roll it out in a tartlet mold, then bake in a preheated oven at 180°C for about 20 minutes until golden.
Meanwhile, prepare the custard: heat the milk with the vanilla, in a bowl beat the egg yolks with the sugar and flour.
Pour the hot milk gradually onto the egg yolk mixture, stirring continuously, then return everything to the heat and cook over low heat until the custard thickens.
Let the custard cool, then pour it over the baked shortcrust pastry base.
Distribute the fresh raspberries over the custard and decorate as desired.
Birra artigianale blanche
Whisk
Pot
Store in the refrigerator and consume within 2 days.
The tartlet is ideal to serve fresh as a summer dessert.
Italia, Toscana
| Energy (kcal) | 247.62 |
| Carbohydrates (g) | 20.51 |
| of which Sugars (g) | 16.16 |
| Fat (g) | 13.57 |
| of which Saturates (g) | 5.94 |
| Protein (g) | 7.67 |
| Fiber (g) | 1.31 |
| Sale (g) | 0.08 |
