Nutrition Facts
8 servings
8
Raspberry Tart Recipe
No Reviews
Discover this raspberry tart recipe. A delicious tart for summer that will delight both young and old food lovers!
Ingredients
500 raspberries
3 egg yolks
½ milk
75 powdered sugar
50 flour
25 butter
1 clove split vanilla bean (or natural vanilla extract)
25 light cream
powdered sugar
Directions
1
Line a tart pan with the dough and bake it blind for 10 minutes. In the last 5 minutes, sprinkle powdered sugar on the dough so that it caramelizes and does not absorb the pastry cream.
2
Blanch the yolks with the sugar, then add the flour in several portions and mix. Bring the milk and vanilla to a boil and gently mix it with the yolks, sugar, and flour without stopping to stir.
3
Place the mixture in a saucepan, add the liqueur and cook over low heat for a few moments. Remove from heat as soon as it starts to simmer, add the butter, stir, and set aside.
4
In a sink filled with cold water and ice, place a cooled mixing bowl from the fridge. Fill it with heavy cream and whip it into soft peaks. Since this can take some time, use a stabilizer. Sweeten with powdered sugar to taste.
5
Gently mix the whipped cream and pastry cream.
6
To finish, pour the cream over the dough and arrange the raspberries. Dust with powdered sugar.
Ingredients
Ingredients
500 raspberries
3 egg yolks
½ milk
75 powdered sugar
50 flour
25 butter
1 clove split vanilla bean (or natural vanilla extract)
25 light cream
powdered sugar
Directions
Directions
1
Line a tart pan with the dough and bake it blind for 10 minutes. In the last 5 minutes, sprinkle powdered sugar on the dough so that it caramelizes and does not absorb the pastry cream.
2
Blanch the yolks with the sugar, then add the flour in several portions and mix. Bring the milk and vanilla to a boil and gently mix it with the yolks, sugar, and flour without stopping to stir.
3
Place the mixture in a saucepan, add the liqueur and cook over low heat for a few moments. Remove from heat as soon as it starts to simmer, add the butter, stir, and set aside.
4
In a sink filled with cold water and ice, place a cooled mixing bowl from the fridge. Fill it with heavy cream and whip it into soft peaks. Since this can take some time, use a stabilizer. Sweeten with powdered sugar to taste.
5
Gently mix the whipped cream and pastry cream.
6
To finish, pour the cream over the dough and arrange the raspberries. Dust with powdered sugar.
Notes
-
hazal
Super cake!! Tip: add 1 tablespoon of cornstarch, but I added cherry liqueur, and for the whipped cream, I only added a big spoon, so the batter is nice and thick and delicious. So be sure to follow the tips if you want to succeed. :D ;) -
lala
not the right recipe very good but why add whipped cream? without it, the tart holds well or perhaps you haven't cooked the pastry cream enough My suggestion: no whipped cream -
françoise
A pleasant pairing The whipped cream lightens the pastry cream and pairs well with raspberries. My suggestion: Allow the tart to cool completely before adding the cream. Five minutes before the tart is done baking, brush the inside with egg yolk to waterproof it. If whipped cream is not available, you can also use thick cream, which is very good but richer! -
nath-b43
Not so great for presentation but good taste At its core, a good idea, tried it twice but even after adding Agar-agar the second time for better stability of the cream and keeping it cool, it's still the same problem: poor hold but good taste! I would keep this recipe for tarts. If anyone has other tips for this recipe, I would gladly take them, thank you. My suggestion: Try a packet of Agar-agar, it's a plant-based gelling agent I found in a well-known supermarket. Be careful not to overcook the pastry. Enjoy your tasting everyone! -
Edith
a failure I am not an expert in pastry. So it is probably my fault. But by following the recipe and the measurements exactly, the cream was completely liquid, and there was far too much of it. So the cream drowned the crust and the raspberries. My husband tasted it directly from the pan: the tart had a good taste. But the tart was not presentable and inedible as it was: and unfortunately ended up in the trash. My suggestion: Maybe create a more instructional recipe for beginners, with tips to achieve a less liquid crust.
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