Mini Raspberry Pies

Mini Raspberry Pies

As I said in my last post, one of my goals this year is to bake new things, and pies (is it pie or tart? Is it the same thing? I never know..) are definitely something I want to be better at. The crust on these is far from perfect, but they are the best I’ve made yet so I thought I would give you the recipe today.

Yields 8 pies of 8cm diameter.

you'll need

  • Pastry Dough

    250g flour
  • 70g sugar
  • 160g soften butter
  • 1 egg

    Cream

    50cl milk
  • 110g sugar
  • 4 egg yolks
  • 45g corn flour
  • 25g butter

    +/- 450g raspberries

directions

  • Pastry Dough

    Cut the butter into small chunks and work it into the flour from the tips of your hands until the flour becomes sandy and even.
  • Make a well in the center, crack the egg and add the sugar. Combine everything with your hands.
  • Knead the pastry with the palm of your hand until everything is homogenous.
  • Shape it into a ball, cover with some plastic foil and put in the fridge for 30 minutes.
  • Pastry Cream

    Heat the milk in a large saucepan with half of the sugar (medium to high temperature).
  • In a separate bowl, whip the egg yolks with the second half of the sugar until the mixture whitens.
  • Add the corn flour and mix again.
  • When the milk comes to a boil, pour half of it into the bowl and whip.
  • Pour it back into the saucepan with the rest of the milk and use a manual whip to blend. Do this energetically for 2-3 minutes. It should get thicker.
  • Add the butter and blend well.
  • When you’re done, put the content of your saucepan in a new bowl and cover with plastic foil so the top of the cream doesn’t cake. Let it cool.

    Assembling

    Roll the pastry dough out on a floured work surface and shape it into the baking tins.
  • Jab the pastry with a fork and add enough dried beans to cover the surface of the tin (use a baking sheet so they don't stick to the dough). This will prevent it from inflating while cooking.
  • Cook in the oven for about 15 minutes at 180° or until they are golden brown.
  • Once they have cooled off, remove from the tins and pour the pastry cream over. You can smooth it with a spatula if needed.
  • Place the raspberries on top and you're good to go!

notes

Can be stored in the fridge for 24 hours.
Mini Raspberry Pies
Mini Raspberry Pies
Mini Raspberry Pies
  • in my not scientific at all reasoning, i think tart crust is firmer than its flakier pie crust cousin, that tarts scream fancy while pies tend to be more homey and rustic, that pies can have a top crust but tarts don’t. i’d probably categorize this as a tart, but who cares as long as it’s delicious? (; anything with silky pastry cream and juicy raspberries sounds good to me!

    • Thanks for your explanation! Totally makes sense :)

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