Tart with raspberries and pastry cream
Description
The pastry comes together easily and quickly. You can surprise your loved ones with a gorgeous raspberry custard tart even in winter, because you can make it with frozen berries. It’s very simple, and you’ll see for yourself if you follow the step-by-step recipe. The quantities are calculated for a 23 cm diameter pan with a rim height of 2.5 cm.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Put the flour (130 grams), sugar (40 grams), chilled diced butter, a pinch of salt, and baking powder into a mixing bowl. Rub everything together until you have fine crumbs.
- 3
Step 3
Make a well in the flour and pour in the egg beaten with iced water.
- 4
Step 4
Knead the dough, refrigerate for 20–30 minutes.
- 5
Step 5
While the dough rests in the refrigerator, prepare pastry cream (custard). To do so, whisk 3 egg yolks and 100 grams of sugar.
- 6
Step 6
Add the flour (35 grams), cornstarch, and one sachet of vanilla sugar to the yolk-and-sugar mixture.
- 7
Step 7
Pour a little of the milk from the total quantity. Put the remaining milk on the stove and heat until it boils.
- 8
Step 8
Pour the hot milk in a thin stream into the yolk mixture, stirring constantly.
- 9
Step 9
Place the saucepan with the milk mixture on the stove over low heat, and heat, stirring constantly, until thickened.
- 10
Step 10
Cover the pastry cream with plastic wrap pressed directly onto the surface, and cool to room temperature.
- 11
Step 11
Grease the baking dish with butter, dust lightly with flour, and knock off the excess flour. Spread the dough in the dish, shape the sides, prick the bottom with a fork, and freeze for 20–30 minutes.
- 12
Step 12
Bake the tart shell at 190–200°C until done. By the book, tart shells should be baked with weights—for that, cover with parchment paper and fill with beans or peas as pie weights. But because the dough was frozen in advance, you can bake without weights too. Roughly 10 minutes after baking starts, check: if the dough is puffing up, remove from the oven and gently dock it with a fork, then continue baking until done.
- 13
Step 13
Transfer the pastry cream to a piping bag and pipe it onto the shortcrust base.
- 14
Step 14
Place the raspberries on the cream; if you like, you can sprinkle with chopped nuts and freeze-dried raspberries and decorate with mint leaves. The raspberry tart turned out beautiful and very delicious.