Raspberry eggnog tartlets

  • 15 mins cooking
  • Makes 8 Item
  • Print


  • 1 1/4 cup (185g) plain flour
  • 1/4 cup (55g) caster sugar
  • 125 gram cold butter, chopped coarsely
  • 1 egg yolk
Raspberry eggnog tartlets
  • 2/3 cup (160ml) milk
  • 1/2 cup (125ml) cream
  • 1/2 vanilla bean
  • 2 egg yolks
  • 1/4 cup (55g) caster sugar
  • 1 tablespoon cornflour
  • 25 gram butter
  • 2 tablespoon bourbon whiskey
  • 450 gram fresh raspberries
  • 1/2 cup (160g) raspberry jam, warmed, sieved


Raspberry eggnog tartlets
  • 1
    To make pastry; process flour, sugar and butter until crumbly. Add egg yolk; process until combined. Knead on floured surface until smooth. Cover; refrigerate 30 minutes.
  • 2
    Divide pastry into eight portions. Roll portions, one at a time, between sheets of baking paper into rectangles large enough to line eight 5cm x 10cm loose-based flan tins. Lift pastry into tins; press into sides, trim edges. Prick bases all over with fork. Refrigerate 30 minutes.
  • 3
    Preheat oven to 200°C (180°C fan-forced). Place tins on oven tray; line each with baking paper then fill with dried beans or rice. Bake 10 minutes. Remove paper and beans from tins; bake further 5 minutes. Cool 15 minutes.
  • 4
    Meanwhile, combine milk and cream in small saucepan. Split vanilla bean in half; scrape seeds into pan. Bring to the boil.
  • 5
    Beat egg yolks, sugar and cornflour in small bowl with electric mixer until thick and creamy. Gradually beat hot milk mixture into egg mixture. Return mixture to pan; cook, stirring, until mixture boils and thickens. Stir in butter and whiskey; pour warm custard into pastry cases. Refrigerate 3 hours.
  • 6
    Top tartlets with raspberries; brush berries with jam.

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