Raspberry Tartlet

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.


Pastry Cream:
1 cup milk
1 cup cream 
2 egg yolks 
¼ cup sugar
2 tbsp cornstarch
2 tsp vanilla extract
2 sheets  gelatin, soaked in cold water

Tartlet Dough:
1 cup all purpose flour
1 tablespoon sugar
3 oz. butter, cold
2 tablespoons milk
1 tablespoon canola oil


Pastry Cream:
Bring milk and cream to a boil. Meanwhile, whisk together remaining ingredients in another pot. Temper the hot milk into the egg mixture. Cook over low heat, stirring constantly, until mixture thickens (about 1 minute). Whisk in gelatin sheets. Strain through a fine mesh sieve into another bowl and cool to room temperature. Cover with plastic and refrigerate until use.

Tartlet Dough:
Place flour and sugar in standing mixer bowl with paddle attachment. With the machine on, work in cold butter pieces until the mixture resembles coarse breadcrumbs. Add milk and oil, working just until the dough comes together. Let dough chill before rolling out. Roll out dough between pieces of parchment. Shape to small tartlet molds. Let dough rest in the refrigerator again before baking. Use a fork to dock the bottom of the tarts before weighting with pie weights (you can use foil-wrapped dry beans).

Bake at 400° for 10-12 minutes. Remove pie weights and bake until tarts are golden (about 5 minutes more).

When tartlets are cool, fill them with pastry cream and top with fresh fruit.  



Suggested Pairing: