Recipe for Raspberry and Currant Tartlets with Rose Pastry Cream

Pour the milk into a saucepan and gently bring it to a simmer. Remove from heat.

In a mixing bowl, whisk the egg yolks and sugar until the mixture is frothy. Add the cornstarch and whisk again.

Pour the hot milk into the mixing bowl and whisk to combine well.

Pour it all back into the saucepan and heat gently, whisking continuously until the cream thickens and coats the back of a spoon. Remove from heat,

Add the rose extract and pour into a bowl. Cover with plastic wrap and let cool at room temperature before placing it in the refrigerator.

Preheat the oven to 180°C (350°F).

In a mixing bowl, mix the flour, salt, and sugar. Add the cold butter cut into small cubes and rub it in with your fingertips. Gradually add 40 ml of cold water, and once a smooth dough ball forms, cover it with plastic wrap and place it in the refrigerator for 30 minutes.

Roll out the dough on a floured surface and line small individual tart pans that have been buttered and floured. Prick the bottom of the dough with a fork and bake for about 15 minutes or until the dough is cooked and golden brown.

Remove the molds from the oven, let them cool on a rack before unmolding.