Raspberry Tart

Name: Raspberry Tart
Total time: 5400 s
Yield: Serves 6 servings
Cuisine: British
Ingredients: 70 g unsalted butter at room temperature; 35 g icing sugar; 1 pinch Salt; 1/2 tsp vanilla paste; 20 g egg; 20 g ground almonds; 130 g pastry flour; 10 g pastry flour; 10 g corn flour; 200 g fresh whole milk; 1 vanilla bean, split and seeds scraped; 3 egg yolks; 50 g caster sugar; 20 g unsalted butter; 1 tsp Kirsch (Cherry liqueur); 45 g castor sugar; 15 g cornflour; 180 g raspberry puree

Santy Coy @chefsantycoy

Gold Coast, Australia

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Ingredients

1 hour 30 minutes

Serves 6 servings

Sweet shortcrust pastry:
70 gunsalted butter at room temperature
35 gicing sugar
1 pinchSalt
1/2 tspvanilla paste
20 gegg
20 gground almonds
130 gpastry flour
Pastry cream:
10 gpastry flour
10 gcorn flour
200 gfresh whole milk
1vanilla bean, split and seeds scraped
3egg yolks
50 gcaster sugar
20 gunsalted butter
1 tspKirsch (Cherry liqueur)
Raspberry cream:
45 gcastor sugar
15 gcornflour
180 graspberry puree

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Steps

1 hour 30 minutes

1

Make sweet shortcrust pastry:
Beat butter, icing sugar, salt and vanilla with an electric mixer until just combined. Add eggs and beat well.
2

Add ground almonds and mix well. Add flour and fold through completely. Using a scraper, mix until a smooth dough is formed.
3

Place dough on a non stick baking mat or parchment paper. Cover with baking paper and roll out into 3 - 5 mm thick sheet.
4

Transfer to a tray and refrigerate for about 30 minutes.
5

Remove baking paper and place dough into 20 cm fluted tart tin with a removable base. Press dough gently into tin without stretching it.
6

Roll a rolling pin over the top of the tin to remove excess dough. Prick dough with a fork and let rest for 5 minutes in a freezer.
7

Preheat oven to 180ºC. Place some parchment paper over the dough. Place baking weights into the tart tin and bake for 20 minutes.
Remove weights and parchment paper when the pastry just begins to colour around the edges and continue baking for another 10 minutes until light and golden brown.
Remove from the heat and leave to cool on a wire rack.
8

Make pastry cream:
Scraps the vanilla seeds. Place milk, vanilla seeds in a saucepan and bring to a boil.
9

Sift flour and corn flour together twice.
In a clean bowl, beat the egg yolks and sugar until pale.
Add flour mixture and mix well.
10

Add hot milk and fold through. Pour the mixture into saucepan. Bring to a boil over high heat, stirring constantly until mixture is smooth and glossy. Remove from the heat and stir in butter. Mix well.
11

Transfer pastry cream to a bowl. Cover with cling film and place in a freezer to cool.
Before use, gently beat cream with an electric mixer until smooth and creamy. Add Kirsch and mix well.
Place cream in a piping bag fitted with 1 cm round piping tip. Set aside.
12

Make raspberry cream:
Combine sugar and cornflour. Add raspberry puree and sugar mixture to a saucepan and mix throughly. Bring to a boil over medium high heat, stirring constantly until mixture is thick.
Remove from heat. Transfer raspberry cream to a bowl and leave them to cool.
13

Pour raspberry cream in tart shell and spread evenly. Pipe pastry cream over and arrange berries on top.
14

Enjoy
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Santy Coy @chefsantycoy

on September 24, 2023 15:00

Gold Coast, Australia

I’m a retired chef living in the beautiful Gold Coast, Australia, with a lifelong passion for cooking and baking. Even after hanging up my professional apron, I continue to find joy in my kitchen — creating pastries, Asian-inspired dishes, and fine dining plates right at home. For me, food isn’t just about eating; it’s about creativity, comfort, and sharing love through every bite.🇬🇧 Cookpad UK Ambassador!