Patty Saveurs

Prepare the shortbread crust: 

In the bowl of your food processor, place the flour, sugar, and salt and process a few seconds to combine

Add the cold butter and pulse just until the dough starts to come together and form clumps

Divide the dough among the tartlet molds and, using your fingertips, evenly press the pastry up the sides of the pan first and then onto the bottom. You can use the back of a spoon to smooth the surface of the pastry

Pierce the bottom of the crust with the tines of a fork to prevent the pastry crust from puffing up while it bakes

Cover and chill the pastry crust for about 30 minutes. This will help prevent the crust from shrinking while it bakes

Preheat oven to 425°F (220°C) and place rack in the center of the oven

Place the four pie molds on a large baking sheet and bake the crusts until golden brown, about 13 - 15 minutes. Remove from oven and place on a wire rack to cool

Prepare zabaglione cream:

Mix briefly the white sugar and corn starch

Prepare a double bath or bain-Marie on medium heat, into a heatproof bowl, add the egg yolks and sugar mixture and whisk until foamy

Add the wine and continue whisking rather vigorously until the whole mixture becomes pale yellow, thick and forms a ribbon when dropped from a spatula, this can take 7 to 10 minutes, so be patient

Set aside to cool

This zabaglione is better after a few hours or overnight rest when all the aromas have melted

Assembly:

It is easier to unmold your shortbread crusts if you used molds with removable bottoms, otherwise be very careful because this crust is very fragile and will easily break, simply turn over your molds and try shaking out the crusts

Cover the bottom of shortbread tarts with 2 or 3 spoonfuls of zabaglione cream, arrange as many raspberries as you can

Sprinkle with confectioner’s sugar and serve!