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

Print recipe

Raspberry tartles with ginger and lime cream

Ingredients

Breton shortbread

4	Egg yolks
140g	Granulated sugar
160g	Unsalted butter
210g	Pastry flour
6g	Baking powder
2 pinches	Unrefined sea salt
250ml	Milk

Ginger and lime diplomat cream

20g	Granulated sugar (for the milk)
20g	Fresh ginger (chopped)
1	Lime zest
2	Egg yolks
50g	Granulated sugar (for the yolks)
18g	Cornstarch
15g	Unsalted butter
3g	Gelatin
150ml	Heavy cream (30%-35% fat)

Decoration

As needed	Raspberry jam
~200g	Fresh raspberries
As needed	Powdered sugar

Directions

Breton shortbread

Whisk together the egg yolks and the sugar in a bowl

Add the soft, diced butter

Whisk vigorously until you obtain a smooth mixture, then incorporate the salt

Add the flour sifted with the baking powder

Stir quickly with a spatula until you obtain a smooth texture

Roll out the dough between two sheets of parchment paper to 1cm thick

Remove the top sheet of parchment paper and bake at 180°C for about 20-25 minutes or until golden brown. 10-15 minutes might be enough if the dough is as thin as a normal tart dough (i.e. 3-5mm)

As soon as you take the pan out of the oven, cut the shortbread with a round cutter

Ginger and lime diplomat cream

Soften the gelatin in cold water for 10 minutes

Heat the milk with the sugar, grated lime zest and fresh ginger in a saucepan

In a bowl, whisk together the egg yolks, sugar and cornstarch

When the milk is boiling, pour it in three times over the egg mixture through a strainer and mix every time to prevent the yolks from curdling

Put back the liquid mixture into the saucepan and cook on medium heat whisking continuously

Allow the pastry cream to boil for 2 minutes then remove from the heat, add the diced butter and whisk again until it is fully incorporated

Squeeze and add the softened gelatin to the pastry cream

Pour the hot pastry cream in a large container. Cover the pastry cream with plastic wrap and store in the fridge.

Whip the cold heavy cream in a bowl on medium speed (if possible, refrigerate the bowl as well)

Take the pastry cream out of the fridge and whip it to make it "creamy" again

Incorporate one third of the whipped cream into the pastry cream at around 25°C.

Gently fold in the remaining whipped cream with an upward movement trying not to deflate the mixture.
Refrigerate before using if the cream is not starting to set yet.