Raspberry Tart
Ingredients
- 0.7 pcSweet shortcrust pastry (ready to use)
- 333.3 gRaspberry (fresh and whole)
- 333.3 mlWhole milk (for the cream)
- 2.7 pcEgg (yolks only)
- 66.7 gWhite sugar (granulated)
- 26.7 gWheat flour (sifted)
- 0.7 pcVanilla bean (split and scraped)
- 20 gUnsalted butter (in small pieces)
- 1.3 tbspRaspberry jelly (extra or classic) (for glazing)
Method
A golden, crispy shortcrust pastry filled with smooth vanilla pastry cream. Fresh raspberries provide a touch of acidity that balances the sweetness of the biscuit.
- 1
Preheat the oven to 180°C. Line the mold with the shortcrust pastry. Prick the bottom with a fork. Bake until the edges are well-colored and the bottom is dry to the touch.
- 2
Heat the milk with the split vanilla bean. Whisk eggs with sugar until pale, then stir in flour. Pour in the hot milk, mix, and return to heat. Stir until the cream thickens and coats the back of a spoon.
- 3
Spread the cooled cream onto the tart shell. Arrange the raspberries upright, tightly packed against each other to cover all the cream.
- 4
Heat the raspberry jelly with a drop of water. Using a brush, delicately glaze the fruit. They should shine like rubies.
Frequently asked questions
How do you get this dish right?
- To prevent the pastry from getting soggy, you can 'chablonner' it by spreading a thin layer of melted white chocolate on the baked base.
- The pastry cream must be cooled with plastic wrap directly touching the surface to prevent a skin from forming.
How long does this dish keep?
Keep for 24 hours in the refrigerator. Do not freeze as the fruit will lose its texture.
