A chocolate shortbread crust filled with vanilla pastry cream and topped with red raspberries.
I love making treats like this. It’s relatively simple to make but feels so luxurious while you’re enjoying it. It’s the kind of thing I can manage to pull together, step by step, during a day at home with two little ones, without feeling overwhelmed. I make the crust in the morning and leave it on the counter to cool. After lunch, it’s time for the pastry cream, which is put it in the refrigerator to chill. Then, just before dinner, I give the pastry cream another quick whip, pour it into the crust, and top it with raspberries.
There you have it. Dessert.