I remember my first raspberry tarte like it was yesterday. One of my college French professors brought one she had made to class. Every student got a slice and enjoyed it during class. It was fresh and creamy and wonderfully delicious. It goes down in my book of best things I’ve ever eaten. Today, I attempted to recreate a mini version just for me.

This summery dessert is quick to make and just so pretty. I know I’ve been on a raspberry kick lately, but they are great for cooking single because they come in such small containers — less to waste! The fresh sweetness of the berries make me yearn for spring. We got a taste of it this morning when the sun was shining and warming the air. But by noon, the clouds settled in, and we’ve been misted with a drizzle for the rest of the day.

When spring is finally in full fledge, almost leading into summer, you will find in the berry patches. Yum!

Recipe: Raspberry Tartelette
Serves one

2 graham crackers, crushed into crumbs
2 to 3 Tbsp butter, melted
1/4 cup milk
1 Tbsp sugar
Pinch of salt
1 egg yolk
1 tsp cornstarch
1/4 tsp pure vanilla exract
1/2 to 3/4 cup fresh raspberries, washed and dried
2 to 3 fresh mint leaves (optional)
1 tsp sugar (optional)

Preheat oven to 375 degrees. Coat a tartelette dish with cooking spray.
Mix together the graham cracker crumbs and the melted butter until thoroughly combined. Press mixture into the prepared baking dish and bake for 15 minutes at 375 degrees.

Put the milk, sugar, salt, egg yolk, and cornstarch in a small or medium saucepan. Whisk with a wire whisk to combine. Continue stirring constantly, and bring the mixture to a boil for 30 to 60 seconds. The pastry cream will have thickened. Take the pan off the heat and scrape the cream into a strainer over a bowl. Push the cream through the strainer, and scrape the remaining cream off the bottom of the strainer. Stir in vanilla extract. Cover the cream with plastic wrap, and press the plastic wrap down to touch the cream. Cover with a layer of ice cubes and let sit until the cream has cooled.

Meanwhile, when the pie crust is done, allow it to cool. Once cool, fill the crust evenly with pastry cream. Top with fresh raspberries, opening side down. Garnish with fresh mint leaves dipped in sugar.