Raspberry tart

Name: Raspberry tart
Ingredients: 250 g flour; 15 g flour for rolling out; 25 g sweetener or sugar; 110 g cold butter; 15 ml milk; 5 g butter for the pan; 500 ml milk; 12 g sweetener or sugar; 1 vanilla bean; 5 egg yolks; 60 g sweetener or sugar; 40 g starch; 150 g fresh raspberries

Dessert - Raspberry tart by Cezara H. - Recipia

This raspberry tart has a tender crust, browned at the edges, and soft vanilla cream topped with fresh fruit. Butter pastry and thick cream form the base, while the fruit keeps a little of its tartness. I choose whole, firm raspberries so each slice looks lovely. Prep: 25 minutes. Cook: 44 minutes. Rest: 150 minutes. Total time: 219 minutes. Serves: 8. About 370 kcal and 7 g protein per serving.

Ingredients

For the pastry

250 g flour
15 g flour for rolling out
25 g sweetener or sugar
110 g cold butter
15 ml milk
5 g butter for the pan

For the cream

500 ml milk
12 g sweetener or sugar
1 vanilla bean
5 egg yolks
60 g sweetener or sugar
40 g starch

For the topping

150 g fresh raspberries

Preparation

1. Mix 250 g flour with 25 g sweetener or sugar. Add 110 g cold butter and 15 ml milk, then knead by hand until the dough comes together. 2. Cover the dough and refrigerate for 30 minutes. 3. Sprinkle 15 g flour on the work surface and carefully roll out the dough. Grease a tart pan with 5 g butter, place the dough in it and shape it with your fingers. 4. Bake the crust in an oven preheated to 180°C for 30 minutes, until browned. 5. Pour 500 ml milk into a saucepan, add 12 g sweetener or sugar and the seeds from the vanilla bean. Heat over low heat for 6 minutes, until the milk is almost boiling. 6. Mix the egg yolks with 60 g sweetener or sugar and 40 g starch. Pour the mixture into the hot milk, stirring constantly over low heat for 8 minutes, until it thickens like pudding. Leave the cream and crust to cool for 60 minutes. 7. Spread the cream in the crust and top with 150 g fresh raspberries. Refrigerate the tart for 60 minutes before serving.

Notes

You can replace the raspberries with 150 g blackberries; the flour contains gluten, the butter and milk are dairy, and the cream contains eggs. A slice goes well with plain black tea, which lets the vanilla come through. Use a 24 cm tart pan so the layer of cream isn’t too thin. Choose whole raspberries without soft spots; if you rinse them, dry them well, since any water left on the fruit can get onto the cream. If the berries are large, cut them in half and arrange them cut side up. The cream should sit on a spoon like thick pudding before you spread it. Leave a little space between the berries so the cream shows through too. The tart keeps covered in the refrigerator for up to 3 days; the crust gradually softens from the cream.