Raspberry Tart
Serves 1
Directions
- 1Put on an apron to start baking your favorite tart in your Parisian kitchen.
- 2Add 100 grams of all-purpose flour to a bowl.
- 3Add 15 grams of almond flour to the bowl.
- 4Add 35 grams of powdered sugar to the bowl.
- 5Add a pinch of salt to the bowl.
- 6Cut 50 grams of cold butter into small pieces and add to the dry ingredients in the bowl.
- 7Rub the dry ingredients and butter together until they reach a sandy texture.
- 8Add 1 egg yolk to the mixture.
- 9Mix until the dough is combined.
- 10Place the dough in the fridge for 30 minutes.
- 11Roll the dough between two sheets of parchment paper with flour to the size of the tart pan.
- 12Place the dough in the tart mold, making sure it is pushed downward into the corners to prevent shrinking while baking.
- 13Cut off the excess edges of the dough.
- 14Prick the bottom of the dough all over with a fork.
- 15Put the tart crust in the fridge or freezer for at least 30 minutes.
- 16Bake in a preheated oven at 350°F (175°C) for about 10-12 minutes or until golden brown.
- 17Let the baked crust cool down.
- 18Separate the yolks from the whites of two eggs, placing the yolks in a bowl.
- 19Add powdered sugar to the egg yolks.
- 20Add cornstarch to the egg yolks and sugar.
- 21Add a spoonful of vanilla to the mixture.
- 22Whisk the mixture until combined and light yellow.
- 23Heat cream in a saucepan until it simmers.
- 24Slowly pour the hot cream into the egg yolk mixture while whisking constantly.
- 25Pour the mixture back into the saucepan.
- 26Whisk constantly over medium heat until the mixture thickens into a pastry cream.
- 27Strain the pastry cream through a sieve into a clean bowl.
- 28Add butter cubes to the hot pastry cream and whisk until fully incorporated and smooth.
- 29Pour the pastry cream into the cooled tart crust.
- 30Spread the cream evenly with a spatula.
- 31Arrange fresh raspberries on top of the cream, creating a pattern.
- 32Brush a glaze (possibly raspberry jam or a clear glaze) over the raspberries for shine and preservation.
- 33Decorate the tart with a few small flowers for presentation.
- 34Serve and enjoy your raspberry tart.
Ingredients
- 100 grams all-purpose flour
- 50 grams butter (cold and diced)
- 15 grams almond flour
- 35 grams powdered sugar
- 1 pinch salt
- 1 egg yolk
- 2 eggs
- cornstarch
- sugar
- 1 spoon vanilla
- cream
- 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.
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