These jewel-like tarts pack a secret punch of raspberry jam. Tart, luscious and sure to disappear.
3 large egg yolks
3 tbsp sugar
2 tbsp cornstarch
2 tbsp unsalted butter, cut into pieces
1 cup 2% milk
1 1/2 tsp vanilla bean paste (not vanilla extract)
1 box of premade, frozen mini tart shells (about 15 shells)
1/4 cup raspberry jam (or any tart jam that you like)
1 tbsp lemon juice
Raspberries, to garnish
In a medium-sized bowl, whisk together the egg yolks, sugar and cornstarch. To a second bowl, add the butter cubes, and place a strainer atop it (for sieving the pastry cream later).
To prepare the pastry cream filling, place the milk and vanilla bean paste in a small pot, and over medium heat, bring it to just below a simmer. Gradually whisk the hot milk into the egg mixture, and then return it all to the pot. Whisking constantly, return the pot the heat (medium-low), and whisk vigorously for 2 minutes until thick and glossy. Pour the mixture into the prepared strainer, and press it through to remove any lumps. Mix to incorporate the butter, and stir in the lemon juice. Cover immediately with plastic wrap, and refrigerate until chilled.
Bake the mini tart shells according to the package, and cool them on a rack. Place a teaspoon of jam at the bottom of each shell, and cover with the chilled pastry cream. Garnish with fresh raspberries, and serve.