Nutrition Facts
6 servings
6
Raspberry Tart with Light Cream
Raspberries are truly exceptional, delicate fruits. For this pie, I chose to avoid a sweet pastry, which is a bit too rich, and opted for a simple pie crust instead. However, I covered it with a filling of cream and eggs, finer than pastry cream. The result pleased us greatly.
Ingredients
2 Egg
3 powdered sugar
1 Vanilla sugar
20 Sour cream
650 Raspberry
2 Currant Jelly
1 Toasted sliced almonds (optional)
Directions
1
Line the tart pan with the pie crust. Cover with parchment paper and baking beads. I chose a quick pie crust method that is foolproof. Preheat the oven to 180°C and bake for 10 minutes blind: place parchment paper over the crust and spread baking beads or beans on top. Remove the baking beads and parchment paper from the tart shell.
2
The cream Whisk the eggs with the sugar, vanilla sugar, and fresh cream. Pour this mixture over the pre-baked crust and return to the oven for 25 minutes.
3
Raspberries During cooking, rinse the raspberries and dry them on a cloth. When the tart is cold, arrange the raspberries on the crust, placing them closely together. Let it rest for an hour so the raspberries can flavor the cream.
4
Glaze Slowly warm the currant jelly with a tablespoon of water. As soon as it is melted, gently brush the jelly over the top of the raspberries using a pastry brush. Do not choose a raspberry jelly, as its strong flavor would overpower the taste of the fresh raspberries. Currant jelly is more suitable. Place the tart in the refrigerator so that the jelly sets again. Sprinkle with toasted slivered almonds before serving.
Ingredients
Ingredients
2 Egg
3 powdered sugar
1 Vanilla sugar
20 Sour cream
650 Raspberry
2 Currant Jelly
1 Toasted sliced almonds (optional)
Directions
Directions
1
Line the tart pan with the pie crust. Cover with parchment paper and baking beads. I chose a quick pie crust method that is foolproof. Preheat the oven to 180°C and bake for 10 minutes blind: place parchment paper over the crust and spread baking beads or beans on top. Remove the baking beads and parchment paper from the tart shell.
2
The cream Whisk the eggs with the sugar, vanilla sugar, and fresh cream. Pour this mixture over the pre-baked crust and return to the oven for 25 minutes.
3
Raspberries During cooking, rinse the raspberries and dry them on a cloth. When the tart is cold, arrange the raspberries on the crust, placing them closely together. Let it rest for an hour so the raspberries can flavor the cream.
4
Glaze Slowly warm the currant jelly with a tablespoon of water. As soon as it is melted, gently brush the jelly over the top of the raspberries using a pastry brush. Do not choose a raspberry jelly, as its strong flavor would overpower the taste of the fresh raspberries. Currant jelly is more suitable. Place the tart in the refrigerator so that the jelly sets again. Sprinkle with toasted slivered almonds before serving.
Notes
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