Prepare the shortcrust pastry and roll it out in a tartlet pan, then bake in a preheated oven at 180°C for about 20 minutes until golden brown.
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 in a thin stream over the yolk mixture, stirring constantly, then bring everything back to the heat and cook on low until the cream thickens.
Let the custard cool, then pour it over the baked shortcrust pastry base.
Distribute the fresh raspberries over the cream and decorate as desired.
Craft beer blanche
Whisk
Pot
Store in the refrigerator and consume within 2 days.
The tartlet is ideal to be served chilled as a summer dessert.
Italy, 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 |
