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Shortcrust Tart with Raspberries and Vanilla Custard

Our shortcrust tartlets made with real butter go perfectly with vanilla custard. It’s the perfect marriage! We added to this this recipe some fresh raspberries and pistachio crumble and look what a nice result?!


12 Pidy shortcrust tartlets 9cm or 11cm

100g pistachios

500g fresh raspberries


Custard :

1l milk

6 yolks

180 g sugar

40g cornstarch

30g flour

1 vanilla pod


Servings: 12

  1. Warm the milk over a low heat.
  2. Add the vanilla seeds and pod.
  3. Beat the egg yolks and add the sugar until you get a ruban.
  4. Add the flour and cornstarch and beat everything well.
  5. Pour the egg mixture into the milk and let the pudding thicken over a low heat. Stir regularly until air bubbles appear.
  6. Pour the pudding into a bowl and cover with a sheet of cling film.
  7. Place in the fridge and let it cool for about 30 minutes.
  8. Fill the tarts with the custard.
  9. Chop the pistachios into small pieces and sprinkle over the tartlets.

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