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flour, for dusting
2 sheets puff pastry, thawed
12 oz. Grapefruit Custard, raw (see recipe)
24 whole raspberries
Powdered sugar, for garnish

Method of Preparation

  1. Preheat an oven to 350˚. Liberally flour a clean work surface and rolling pin with flour. Lay 1 puff pastry sheet flat on work surface. Roll out pastry as thin as possible with rolling pin. Then, roll pastry into a log as tightly as possible. Trim ends. Repeat with remaining sheet. Wrap in plastic film and refrigerate for 30 minutes.
  2. Remove pastry from refrigerator and remove plastic film. Cut pastry into 1 ½ inch wide pieces. Place cut pieces of pastry into a mini muffin tin.
  3. Dip index fingers in water. Press down both fingers into the center of the pastry round. Use fingers to flatten dough to the bottom of the muffin tin to a thickness of about 1/8 of an inch. Smooth the sides of the dough to create a lip. The sides should be thinner than the bottom.
  4. Fill each cup with about 1 Tbsp. of custard. Bake for 20-25 minutes, turning once.
  5. Remove tarts from oven and cool on a rack until just warm. To serve, top each tart with 1 raspberry, open side down, and sprinkle with confectioner’s sugar. Tarts are best enjoyed the day of.

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