Small, delicate, sharp and also sweet, these mini tarts are the perfect addition to the Magnum Ruby. Awaken the pastry chef in you, and give them a go!
For the pastry
125g of salted butter
50g of icing sugar
125g of plain flour
4 tbsp of water
(Could also be a shop bought short crust pastry)
For the crème pâtissière
30g of flour
1 egg + 2 egg yolks
80g of caster sugar
500ml of milk
1 tsp of vanilla paste
300g of fresh raspberries
For the pastry, cream the butter with the icing sugar. Add the flour and the water and form a ball. Keep in the fridge for 15 minutes.
For the crème pâtissière, pour the milk into a pan, and heat up under medium heat. In the meantime, whisk the egg and egg yolks with the sugar and the flour in a bowl. When the milk is hot, pour over the egg mix and whisk well. Return that to the pan, and cook under medium heat for 5 minutes, until thick enough. Pour back the cream into the bowl, cover with cling film and set aside.
Roll out the pastry to a 2mm thickness and fill the mini tart tins. Blind bake (fill up with beans or rice) for 15min at 180C (fan oven).
When the pastry cases are fully cooked, fill them with the crème pâtissière. Cover with raspberries and sprinkle with icing sugar and mint.
Kir Ruby Royale
Kir royale is a classic summer French cocktail made with champagne or sparkling wine. A mix of “crème de framboise” (raspberry liqueur) and a touch of vanilla paste, to recreate the delicious Magnum Ruby’s flavours in your flute.
10ml of raspberry liqueur
1/4 tsp of vanilla paste (or extract)
60ml of champagne or sparkling wine
a few raspberries
Pour the liqueur and the vanilla paste into a glass and give it a little stir. Pour the champs or sparkling wine over. Decorate with raspberries.
For more of Manon’s creations, you can visit her website.