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1 recipe creme patissiere
5 free range organic egg yolks
50g caster sugar (for the yolks)
40g plain flour
400ml full fat milk
50g caster sugar (for the milk)
20g butter
1 teaspoon vanilla extract
1 roll fresh puff pastry
butter, to grease the tins
fresh raspberries
Today, on the first day of summer, we are making Pasticini estivi con lamponi, which we call summer tartlets with raspberries. Today we are showing you a new trick: blind baking. :)))
That means weighing down your pastry with a filling that you do not eat, so that the base remains nice and flat. You remove this filling before the baking time is up so that your pastries can still turn golden brown. This way your pastries will be extra tasty! First, make the recipe for the creme patissiere a day early
How to make summer pastries with raspberries
Preheat the oven to 200°C
Cut circles out of the puff pastry, using a cutter.
Grease 2 cupcakes baking tins with 6 holes each.
Press the circles gently into the holes.
But...do not place the tartlets in the oven yet!
Because now we are going to bake 'blind' and this is how you do it
Place cupcake cases in the dough.
Fill the cases with dried beans.
Now put the baking tins in the oven.
Bake the puff pastry cases for 15 minutes
Remove the baking tins from the oven.
Remove the cases with beans.
Place the baking tins back in the oven.
Bake the cases until golden brown.
Let the baked cases cool completely on a wire rack.
Fetch the creme pat from the fridge and beat it.
Spoon the creme pat into a piping bag with a star nozzle.
Pipe the cold cases full with the creme pat.
Press the raspberries on top of the Pasticini estivi con lamponi.
We wish you a happy summer!