Recipe: Raspberry tartlets with ginger and lime cream
Spring is a great season, not only because the weather changes and it almost feels like summer, but also because I can enjoy again some of my favourite fruits, like raspberries!
I wanted to make a dessert with raspberries, and at the same time try an original flavour combination: the result was raspberry tartlets with a ginger and lime diplomat cream!
I am quite satisfied with the outcome because a light aftertaste of ginger goes perfectly with the tart flavour of lime and raspberries.
Plus, modestly speaking, I think these raspberry tartlets look gorgeous! 🙂
These tartlets are actually very simple to make and assemble. Instead of a normal tart dough, I used a rich Breton shortbread, which is quite buttery and slightly salted. Then I added a spoonful of raspberry jam, the diplomat cream and fresh raspberries.
Yes, of course you can replace the ginger and lime with regular vanilla diplomat cream: your tartlets will still be amazing!
Raspberry tartles with ginger and lime cream
|As needed||Raspberry jam|
|As needed||Powdered sugar|
|2 pinches||Unrefined sea salt|
Ginger and lime diplomat cream
|20g||Granulated sugar (for the milk)|
|20g||Fresh ginger (chopped)|
|50g||Granulated sugar (for the yolks)|
|150ml||Heavy cream (30%-35% fat)|