Bavarian Cream Tartlets

Directions

• Prepare the Bavarian Cream
• Thaw the Bavarian Crème Pastry according to the packaging directions. For best results, thaw it overnight in the refrigerator or for several hours to room temperature.
• Place the milk in a saucepan over medium-low heat and bring it to a gentle simmer.
• While the milk heats, whisk together the egg yolks and granulated sugar in a medium bowl until pale and slightly thickened.
• Slowly steam about half of the warm milk into the egg mixture while whisking constantly to temper the eggs. Then, return the egg mixture to the saucepan with the remaining milk and cook over low heat for about 5 minutes, whisking continuously.
• Once the custard coats the back of a spoon, remove it from the heat and stir in the butter and vanilla bean paste until smooth.
  
  
• Add the Gelatin
• In a small bowl, combine the gelatin and cold water and allow it to bloom for several minutes.
• Microwave the mixture for about 5 seconds until dissolved then whisk it into the warm custard until fully incorporated.
• Cover the surface of the custard directly with the plastic wrap and refrigerate it for about 2 hours, or until it is partially set but still slightly jiggly.
  
  
• Make the Tartlet Shells
• Preheat the oven to 350°F.
• Deconstruct the Bavarian Crème pastry and remove the filling. Roll the dough out on a lightly floured surface until nearly doubled in size.
• Using a 4-inch biscuit cutter, cut approximately 12 circles from the dough, re-rolling scraps if needed.
• Press each dough circle into a muffin tin cavity to form tartlet shells and place the pan in the freezer for 10-20 minutes until the dough is firm.
• Once chilled, line each shell with parchment paper or cupcake liners and fill them with pie weights, dry beans, or rice.
• Bake for 10 minutes then carefully remove the weights and parchment paper/liners. Return the shells to the oven to bake for an additional 8-10 minutes, or until golden brown.
• If the centers puff too much, gently press them down with the bottom of a small glass while still warm.
• Allow the shells to cool completely before filling.
  
  
• Finish the Bavarian Cream
• When the custard has chilled and the shells have cooled, sift the powdered sugar into the bowl of a stand mixer.
• Add the cold heavy whipping cream and whip until stiff peaks form. Be careful not to overmix.
• Next, whisk the chilled custard until smooth and lump free.
• Fold one-third of the whipped cream into the custard until smooth. Using a rubber spatula, gently fold in the remaining whipped cream in two additions until fully incorporated.
  
  
• Assemble the Tartlets
• Transfer the Bavarian cream to a piping bag fitted with a large round tip and pipe the filling into each cooled tartlet shell.
• Refrigerate the filled tartlets for at least 4 hours or overnight to allow the cream to fully set.
• Just before serving, top each tartlet with raspberries and a light dusting of powdered sugar.