Raspberry Tart

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.

• Prep time: 40 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 465
• Protein: 11 g
• Carbs: 56 g
• Fat: 21 g

Ingredients

• 0.7 piece Sweet shortcrust pastry ( ready to use )
• 333.3 g Raspberry ( fresh and whole )
• 333.3 ml Whole milk ( for the cream )
• 2.7 piece Egg ( yolks only )
• 66.7 g White sugar ( granulated )
• 26.7 g Wheat flour ( sifted )
• 0.7 piece Vanilla bean ( split and scraped )
• 20 g Minimum butter sweet ( in small pieces )
• 1.3 tbsp Raspberry jelly (extra or classic) ( for glazing )

Instructions

1. Baking the tart shell

   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. Preparing the cream

   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. Assembling the tart

   Spread the cooled cream onto the tart shell. Arrange the raspberries upright, tightly packed against each other to cover all the cream.

4. Final glazing

   Heat the raspberry jelly with a drop of water. Using a brush, delicately glaze the fruit. They should shine like rubies.

Chef's tips

• 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.

Storage

Keep for 24 hours in the refrigerator. Do not freeze as the fruit will lose its texture.