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Easy Raspberry Rose Millefeuille Tartelettes

Prep Time45 mins
Cook Time50 mins
Total Time1 hr 35 mins
Servings: 6


  • Enough puff pastry for 6 tartelettes roughly 500g
  • 2 tbsp of icing sugar
  • Good quality raspberry jam
  • Freeze dried raspberries optional
  • Edible gold leaf optional
  • 250 ml of milk
  • ½ tsp of vanilla beans
  • 3 egg yolks
  • 40 g of sugar
  • 25 g of cornflour
  • 200 g of whipping cream
  • 30 g of icing sugar
  • 3 tsp of rosewater
  • Pink food colouring


  • Roll out the puff pastry and line the tart tins with it (mine were 10cm in diameter).
  • Preheat the oven to 190°C. Place a sheet of baking paper inside each of the tart shells and fill them with rice or something heavy (this is called blind baking). Blind bake the tarts for 40 minutes then remove the rice and paper. Sprinkle the 2tbsp of icing sugar onto the tarts and bake at 220°C for 5 minutes (pay careful attention that they don’t burn). Remove from the oven and allow to cool.
  • Make the pastry cream by heating the cream and vanilla in a small saucepan over medium/high heat.
  • In a bowl whisk together the egg yolks, sugar and cornflour. Pour the hot milk onto the egg yolks and quickly whisk. Pour the mixture back into the saucepan and continue to whisk and heat until the mixture is thick and starts to bubble. Pour into a bowl and cool to room temperature.
  • Fill the tarts with 2tbsp of raspberry jam and fill to the top with the pastry cream.
  • Whip the cream until it starts to thicken slightly, then add the icing sugar, rose water and colouring. Continue to whip until thick. Pour the cream into a piping bag fitted with a smooth large tip and pipe lines of cream over the top of the tarts.
  • Finally decorate with freeze dried raspberries and gold leaf.