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