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Raisin Tartlets with Vanilla Cream

Indulge in a delightful finale with these Raisin Tartlets with Vanilla Cream – a dessert that captures the essence of sweetness in every bite. Harnessing the natural allure of California Raisins, these charming tartlets comprise of three parts: a delicious raisin caramel, a buttery shortcrust pastry, and a creamy vanilla custard.

Recipe Courtesy of California Raisins and FoodBoom

Food styling by Maik

Ingredients

	For the raisin caramel
200 g	California Raisins
300 ml	grape juice
50 g	sugar
1 tbsp	butter
2 tbsp	heavy cream, 30% fat
	For the vanilla cream
1/2 package	vanilla custard powder
250 g	heavy cream, 30% fat
100 g	butter, soft
	For the shortcrust pastry
150 g	butter
75 g	powder sugar
1	egg, medium sized
225 g	whole wheat flour
pinch of	salt
1 tbsp	water, cold
	dried peas for blind baking
	For the decorations
50 g	California Raisins
2 stalks	lemon balm

Step 1
For the raisin caramel, soak California raisins in grape juice and sugar in a saucepan for eight hours or overnight to soften.
Step 2
For the shortcrust pastry, cut butter into cubes and mix together with powdered sugar and egg with the dough hook of the hand mixer. Add flour, salt and water, and knead with your hands. Form dough into a flat brick, wrap in plastic wrap and chill for 1 hour.
Step 3
For the vanilla cream, mix custard powder with 100 ml cream. Heat remaining cream in a saucepan, stir in vanilla mixture and simmer for about 1 minute. Allow cream to cool in the refrigerator.
Step 4
Preheat oven (top/bottom heat: 200°C, convection: 180°C). Briefly knead the shortcrust pastry and roll out on a floured surface using a rolling pin. Roll out 0.5 cm thin from the center outwards. Using a round cookie cutter, cut out six circles of dough and line six tartlet pans. Line the tartlet moulds with baking paper and sprinkle the dried peas on top.
Step 5
Bake the tartlets in a hot oven on the second rack from the bottom for about 15 minutes. Carefully remove the peas and baking paper and bake the tartlets for another 8 minutes, until the edges begin to brown. Cool on a wire rack and remove from the pan.
Step 6
To make the raisin caramel, purée the soaked raisins in a stand mixer. Bring mixture to a simmer in a saucepan over medium heat. Cook until raisins are caramelized. Stir in butter and cream and simmer 2 more minutes. Spread caramel evenly over tartlet bottoms and allow to cool.
Step 7
Meanwhile, for the vanilla cream, beat the butter in a bowl with a handheld mixer until light and fluffy, then add the cooled vanilla mixture. Fill a small pastry bag with the cream and pipe dots onto the tartlets.
Step 8
To garnish, wash, shake dry, and pluck the leaves from the lemon balm. Arrange remaining raisins on cream dots, garnish with lemon balm and serve.

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Dinner, Lunch, Meat

Raisin Tartlets with Vanilla Cream

Ingredients

For the raisin caramel

For the vanilla cream

For the shortcrust pastry

For the decorations

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

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