Pâte sablée

Updated at: Thu, 17 Aug 2023 08:46:07 GMT

Step 1

In a large bowl, whisk together butter and icing sugar. Add 2 egg yolks and whisk again. Then add a pinch of salt and sifted flour. Mix well until dough comes together. Transfer to the plastic wrap, press it into a round disk (it will help to chill faster), wrap it and chill for at least 1 hour.

Step 2

Grease the tart pans with the butter.

Step 3

Take a piece of the dough and roll it in between two baking paper(to prevent sticking or adding more flour). Remove the top layer of the baking paper and invert the crust into the pan. Lift the edges and gently fit the tart into the pan. Freeze for 15 minutes.

Step 4

Then trim the edges with the knife.

Step 5

Preheat the oven to 170C.

Step 6

Line the chilled dough with the baking paper and fill the inside with baking beans. Bake for 25 minutes.

Step 7

Remove the baking beans. Beat together 1egg yolk and 1tbsp milk and brush the tarts. Bake for another 10 minutes, or until golden. Let it cool completely.

Step 8

For the pudding: in a saucepan, start heating the milk. In a bowl, whisk together sugar and cornstarch. Add 2 beaten egg yolks and mix well. Take about 100g of warm milk and slowly pour into the egg-cornstarch mixture, whisking constantly until smooth.Then, add vanilla extract to the milk and then slowly add the egg mixture, whisking constantly until the custard will start to thicken. When thickened, remove from the heat and stir in 1tbsp butter until mixture is smooth. Pour the pudding into a bowl. Cover with plastic wrap directly on the surface of the pudding and let it cool slightly.

Step 9

Remove the tart shells from the tart pans and fill it with the pudding. Cover with the plastic wrap in a direct contact and place in fridge to cool. (minimum for 4-6 hours)

Step 10

Before serving, arrange the raspberries standing upright on the pudding .

Step 11

Enjoy.

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