Raisin Custard Tartlet

Raisin Custard Tartlet


‘Wasting is a bad habit, saving is a sure income’ is a well-known Dutch proverb. I am a profound ‘keeper’. Everything that’s left after preparing any creation whatsoever, goes either in my fridge, or in my freezer (which therefor are overcrowded with all kinds of leftovers from time to time). I find ditching food disrespectful anyway, towards the less fortunate among us and to our environment. Therefore hardly anything is wasted in my kitchen.

After preparing my Frangipane Strawberry Pie, I had plenty of leftovers in order to create something new. My only dilemma was: is it going to be a pie or a cookie. Because the choice was so difficult I therefore just left the option open. Although I named this composition ‘Raisin Pudding Tartlet’, for all we know, I easily could have changed the additive ‘tartlet’ into ‘cookie’. As far as I am concerned, both terms are appropriate, after all, you can serve it at any occasion. But what exactly are the ingredients that makes it so versatile?

First of all ‘sloffendeeg’. Sloffendeeg is a shortbread-like pastry. What it is exactly and how to prepare it, I have explained already in my blog post of my Frangipane Strawberry Pie. Secondly, custard (or vanilla pudding as you like). I believe there’s nothing new about this particular recipe. The topping is made from crumble with glaze on top. It seems obvious to me that there can not be any misunderstanding about the recipe for these two. The raisins, finally, in my opinion, don’t require any further instructions at all too.

Does it take a lot of time and effort to prepare this tartlet (or cookie)? No, I believe it doesn’t. In case you don’t have ‘sloffendeeg’ or custard on stock, the preparation will take approximately 1 hour (including cook time). If you should have both ingredients available, it takes only half an hour before everything is done. Indeed not a bad reason to save leftovers, is it? After all, ‘wasting is a bad habit, saving is a sure income’. In other words: the storage of something can prove to be advantageous in the long term.

Finally, you may be curious about the taste? To this question I have only one appropriate answer: just prepare it yourself sometime and you’ll be amazed….


Rozijnen Puddingtaartje


Recipe Raisin Custard Tartlet

Prep Time: 45 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 5 minutes

Yield: 12 pieces

Recipe Raisin Custard Tartlet


  • 125 g flour
  • 1 tsp baking powder
  • 90 gr unsalted soft butter
  • 40 gr light brown sugar
  • 50 gr caster sugar
  • ½ egg
  • zest of ¼ lemon
  • pinch of salt
  • Filling
  • 50 gr raisins
  • 150 gr custard (SEE RECIPE)
  • Crumble dough
  • 65 gr unsalted butter
  • 75 gr flour
  • 80 gr raw cane sugar
  • Glaze
  • 50 gr powdered sugar
  • 3 tsp egg whites (or milk or water)


  1. Preheat the oven to 180°C/355°F (electric oven) or 160°C/320°F (fan oven).
  2. Grease a whoopee pan (or muffin pan) generously with butter.
  3. Beat the egg slightly loose in a small bowl and weigh 24 grams. Set aside.
  4. Mix in a separate bowl the flour, baking powder and salt. Set aside.
  5. Beat the butter fluffy in the bowl of your mixer with the paddle attachment .
  6. Add both sugars and beat until sugar is absorbed by the butter.
  7. Add the 24 gr of egg and lemon zest and mix well.
  8. Finally, add the flour mixture and mix on low speed until a cohesive dough.
  9. Divide the dough into 12 equal slices and transfer each slice into the whoopee pan (or muffin pan). Press the dough on the sides up a little bit. Set aside.
  10. Filling
  11. Soak the raisins in water.
  12. Prepare 150 ml custard ACCORDING DIRECTIONS (instead of a vanilla bean, you can use ½ tsp vanilla extract or replace some of the sugar with vanilla sugar).
  13. Squeeze the raisins and stir into the custard.
  14. Crumb dough
  15. Knead all ingredients in a bowl, with your hands until crumbly.
  16. Finish
  17. With a spoon, place approx ½ tablespoon pastry cream on each dough slice and sprinkle with the crumble. Gently press it a little bit.
  18. Bake the tartlets for 15-20 minutes or until the edges are golden brown .
  19. Glaze
  20. Stir the powdered sugar together with the egg white (or milk or water) in a small bowl until smooth.
  21. Make a cornet (paper cone) of parchment paper and fill it with the glaze (you can also apply the glaze with a little spoon if you want).
  22. Decorate the tartlets with stripes of glaze.

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