Raspberry Tart

Serves 1
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Directions

  1. 1Put on an apron to start baking your favorite tart in your Parisian kitchen.
  2. 2Put on an apron to start baking your favorite tart in your Parisian kitchen.
  3. 3Put on an apron to start baking your favorite tart in your Parisian kitchen.
  4. 4Add 100 grams of all-purpose flour to a bowl.
  5. 5Add 100 grams of all-purpose flour to a bowl.
  6. 6Add 100 grams of all-purpose flour to a bowl.
  7. 7Add 15 grams of almond flour to the bowl.
  8. 8Add 15 grams of almond flour to the bowl.
  9. 9Add 15 grams of almond flour to the bowl.
  10. 10Add 35 grams of powdered sugar to the bowl.
  11. 11Add 35 grams of powdered sugar to the bowl.
  12. 12Add 35 grams of powdered sugar to the bowl.
  13. 13Add a pinch of salt to the bowl.
  14. 14Add a pinch of salt to the bowl.
  15. 15Add a pinch of salt to the bowl.
  16. 16Cut 50 grams of cold butter into small pieces and add to the dry ingredients in the bowl.
  17. 17Cut 50 grams of cold butter into small pieces and add to the dry ingredients in the bowl.
  18. 18Cut 50 grams of cold butter into small pieces and add to the dry ingredients in the bowl.
  19. 19Rub the dry ingredients and butter together until they reach a sandy texture.
  20. 20Rub the dry ingredients and butter together until they reach a sandy texture.
  21. 21Rub the dry ingredients and butter together until they reach a sandy texture.
  22. 22Add 1 egg yolk to the mixture.
  23. 23Add 1 egg yolk to the mixture.
  24. 24Add 1 egg yolk to the mixture.
  25. 25Mix until the dough is combined.
  26. 26Mix until the dough is combined.
  27. 27Mix until the dough is combined.
  28. 28Place the dough in the fridge for 30 minutes.
  29. 29Place the dough in the fridge for 30 minutes.
  30. 30Place the dough in the fridge for 30 minutes.
  31. 31Roll the dough between two sheets of parchment paper with flour to the size of the tart pan.
  32. 32Roll the dough between two sheets of parchment paper with flour to the size of the tart pan.
  33. 33Roll the dough between two sheets of parchment paper with flour to the size of the tart pan.
  34. 34Place the dough in the tart mold, making sure it is pushed downward into the corners to prevent shrinking while baking.
  35. 35Place the dough in the tart mold, making sure it is pushed downward into the corners to prevent shrinking while baking.
  36. 36Place the dough in the tart mold, making sure it is pushed downward into the corners to prevent shrinking while baking.
  37. 37Cut off the excess edges of the dough.
  38. 38Cut off the excess edges of the dough.
  39. 39Cut off the excess edges of the dough.
  40. 40Prick the bottom of the dough all over with a fork.
  41. 41Prick the bottom of the dough all over with a fork.
  42. 42Prick the bottom of the dough all over with a fork.
  43. 43Put the tart crust in the fridge or freezer for at least 30 minutes.
  44. 44Put the tart crust in the fridge or freezer for at least 30 minutes.
  45. 45Put the tart crust in the fridge or freezer for at least 30 minutes.
  46. 46Bake in a preheated oven at 350°F (175°C) for about 10-12 minutes or until golden brown.
  47. 47Bake in a preheated oven at 350°F (175°C) for about 10-12 minutes or until golden brown.
  48. 48Bake in a preheated oven at 350°F (175°C) for about 10-12 minutes or until golden brown.
  49. 49Let the baked crust cool down.
  50. 50Let the baked crust cool down.
  51. 51Let the baked crust cool down.
  52. 52Separate the yolks from the whites of two eggs, placing the yolks in a bowl.
  53. 53Separate the yolks from the whites of two eggs, placing the yolks in a bowl.
  54. 54Separate the yolks from the whites of two eggs, placing the yolks in a bowl.
  55. 55Add powdered sugar to the egg yolks.
  56. 56Add powdered sugar to the egg yolks.
  57. 57Add powdered sugar to the egg yolks.
  58. 58Add cornstarch to the egg yolks and sugar.
  59. 59Add cornstarch to the egg yolks and sugar.
  60. 60Add cornstarch to the egg yolks and sugar.
  61. 61Add a spoonful of vanilla to the mixture.
  62. 62Add a spoonful of vanilla to the mixture.
  63. 63Add a spoonful of vanilla to the mixture.
  64. 64Whisk the mixture until combined and light yellow.
  65. 65Whisk the mixture until combined and light yellow.
  66. 66Whisk the mixture until combined and light yellow.
  67. 67Heat cream in a saucepan until it simmers.
  68. 68Heat cream in a saucepan until it simmers.
  69. 69Heat cream in a saucepan until it simmers.
  70. 70Slowly pour the hot cream into the egg yolk mixture while whisking constantly.
  71. 71Slowly pour the hot cream into the egg yolk mixture while whisking constantly.
  72. 72Slowly pour the hot cream into the egg yolk mixture while whisking constantly.
  73. 73Pour the mixture back into the saucepan.
  74. 74Pour the mixture back into the saucepan.
  75. 75Pour the mixture back into the saucepan.
  76. 76Whisk constantly over medium heat until the mixture thickens into a pastry cream.
  77. 77Whisk constantly over medium heat until the mixture thickens into a pastry cream.
  78. 78Whisk constantly over medium heat until the mixture thickens into a pastry cream.
  79. 79Strain the pastry cream through a sieve into a clean bowl.
  80. 80Strain the pastry cream through a sieve into a clean bowl.
  81. 81Strain the pastry cream through a sieve into a clean bowl.
  82. 82Add butter cubes to the hot pastry cream and whisk until fully incorporated and smooth.
  83. 83Add butter cubes to the hot pastry cream and whisk until fully incorporated and smooth.
  84. 84Add butter cubes to the hot pastry cream and whisk until fully incorporated and smooth.
  85. 85Pour the pastry cream into the cooled tart crust.
  86. 86Pour the pastry cream into the cooled tart crust.
  87. 87Pour the pastry cream into the cooled tart crust.
  88. 88Spread the cream evenly with a spatula.
  89. 89Spread the cream evenly with a spatula.
  90. 90Spread the cream evenly with a spatula.
  91. 91Arrange fresh raspberries on top of the cream, creating a pattern.
  92. 92Arrange fresh raspberries on top of the cream, creating a pattern.
  93. 93Arrange fresh raspberries on top of the cream, creating a pattern.
  94. 94Brush a glaze (possibly raspberry jam or a clear glaze) over the raspberries for shine and preservation.
  95. 95Brush a glaze (possibly raspberry jam or a clear glaze) over the raspberries for shine and preservation.
  96. 96Brush a glaze (possibly raspberry jam or a clear glaze) over the raspberries for shine and preservation.
  97. 97Decorate the tart with a few small flowers for presentation.
  98. 98Decorate the tart with a few small flowers for presentation.
  99. 99Decorate the tart with a few small flowers for presentation.
  100. 100Serve and enjoy your raspberry tart.
  101. 101Serve and enjoy your raspberry tart.
  102. 102Serve and enjoy your raspberry tart.

Ingredients

  • 100 grams all-purpose flour
  • 100 grams all-purpose flour
  • 100 grams all-purpose flour
  • 50 grams butter (cold and diced)
  • 50 grams butter (cold and diced)
  • 50 grams butter (cold and diced)
  • 15 grams almond flour
  • 15 grams almond flour
  • 15 grams almond flour
  • 35 grams powdered sugar
  • 35 grams powdered sugar
  • 35 grams powdered sugar
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 egg yolk
  • 1 egg yolk
  • 1 egg yolk
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • cornstarch
  • cornstarch
  • cornstarch
  • sugar
  • sugar
  • sugar
  • 1 spoon vanilla
  • 1 spoon vanilla
  • 1 spoon vanilla
  • cream
  • cream
  • cream
  • raspberries
  • raspberries
  • raspberries

Equipment

tart panbowlknifewhiskovensaucepansievespatulabaking brush

Tips

  • Make sure the dough is pushed downward into the corners of the tart mold so it doesn’t shrink while baking.
  • Chill the dough in the fridge or freezer for at least 30 minutes before baking to prevent shrinkage.