Raspberry Amaretto Tarts

Time to Cook: 
20 min
Time to Prepare: 
10 min
Number of Servings: 
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Tart raspberries perched on creamy pastry cream with a hint of amaretto make a wonderful treat-with a cup of tea, or just on their own. Make a few, or even a bunch to share with friends and I can guarantee you will be popular in the office. I used a wonderful amaretto produced in North Vancouver by a little distillery called the Sons of Vancouver, but you can substitute Grand Marnier or even pure vanilla extract if you wish. Tart shells from the freezer section at the grocery store save you a lot of time and make things much easier.

Truly the hard part will be eating only one tart at a time.

Light and summery, these tarts make use of the season's first raspberries.


12 pre-made pastry tart shells

3 egg yolks

1/4 cup sugar

1 1/4 cups whole milk

2 tbsp cornstarch

2 tbsp flour

2 tsp liquer

2 cups fresh raspberries

1/2 cup apricot jam


1. Over medium low heat, warm the milk until steaming and just begins to bubble. While the milk is heating up, whisk the eggs and sugar together in a medium sized bowl.

2. Add the flour and cornstarch to the egg and sugar mixture, whisking well until it's a smooth paste. Slowly and while whisking constantly, add the warmed milk to the egg mixture.

3. Return the mixture to the saucepan and while whisking constantly, heat the mixture until it thickens and begins to bubble. Remove it from the heat and continue to whisk for another minute.

4. Immediately pour the mixture through a wire mesh strainer into a clean bowl. Let cool to room temperature and then whisk in the amaretto.

5. Pre-heat the oven to 350 F. Set the tart shells on a rimmed baking sheet and bake for about 8-10 minutes, or until lightly browned. Remove the tart shells to a wire rack and let cool to room temperature.

6. Spoon the pastry cream into the cooled tart shells. Place them in the fridge for about 30 minutes to set up before topping with raspberries.

raspberry amaretto tarts

7. Heat the jam in a small saucepan over medium low heat until it becomes runny and bubbles a bit. Remove from heat and let cool until it's just barely warm, then take a pastry brush and brush over the raspberries. Tarts will keep in the fridge in a sealed container for about 24 hours, but are best eaten immediately.

Pastry cream adapted from Joy of Baking