Raspberry and Sunny Bio® agave syrup tartlets

Recipe for pour 8 people
Preparation time : 1h


Making the pastry

  • 250g of flour
  • 125g of softened butter
  • 1 egg
  • 1tbsp of Sunny Bio® agave syrup
  • 1 pinch of salt
  • 2 to 3tbsp of cold water.

For the pastry cream

  • 500ml of milk
  • 4 egg yolks
  • 75g of Sunny Bio® agave syrup
  • 1 vanilla pod
  • 60g of fine plain flour
  • 1 pinch of salt

To decorate

  • About 50 raspberries
  • A few mint leaves


Making the pastry

  1. Put the flour, salt, diced softened butter and Sunny Bio® agave syrup into a large bowl.
  2. Rub through your fingertips until the mixture resembles breadcrumbs.
  3. Add the egg and mix to form the dough.
  4. Add a little water if required. Make the dough into a ball as soon as all of the ingredients are mixed in.
  5. Wrap in cling film and transfer to the fridge for at least 2 hours.
  6. Roll the pastry out on a floured surface, then use a pastry cutter to cut out circles approximately 8cm in diameter.
  7. Prick the base with a fork and blind bake in an oven preheated to 200°C for 5 minutes.
  8. Lower the temperature to 180°C and cook for a further 10 minutes. Allow to cool on a cooling rack.

Making the pastry cream

  1. Heat the milk in a saucepan with the seeds from the vanilla pod and a pinch of salt.
  2. At the same time, whisk the egg yokes and the Sunny Bio® agave syrup in a large bowl. Gradually add the flour whilst continuing to whisk.
  3. When the milk is hot, pour it gradually over the egg-agave syrup and flour mixture.
  4. Mix well then pour immediately into the saucepan.
  5. Gently heat whilst continuing to stir. When the filling thickens, continue to heat for a few more minutes to obtain a rich consistency.
  6. Pour the filling into a dish and place a layer of cling film directly onto the mixture.
  7. Allow to cool before transferring to the fridge for at least 2 hours.

Assembling the tartlets

  1. Pour the filling into the tart bases up to the ¾ mark.
  2. Decorate with raspberries and finely chopped mint leaves. A balanced and sophisticated desert for you to savour !

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