Vanilla cream and raspberry tart

Vanilla Cream and Raspberry Tart – a refined dessert, full of flavors and colors, perfect for bringing a touch of joy to any occasion. This recipe is ideal for summer when fresh raspberries are abundantly available, but it can also be enjoyed in other seasons using frozen raspberries. The tart is not only delicious but also a true delight for the eyes, thanks to the vibrant colors of the raspberries that contrast with the smooth vanilla cream.

Preparation time: 30 minutes
Baking time: 20-25 minutes
Total time: 1 hour (including cooling time)
Number of servings: 8

Ingredients

For the crust:
- 120 g butter (at room temperature)
- 1 egg
- 3 tablespoons sugar
- 1 teaspoon baking powder
- A pinch of salt
- 1 teaspoon powdered sugar with vanilla beans
- 270 g flour

For the cream:
- 600 ml milk
- 5-6 tablespoons sugar
- 2 teaspoons powdered sugar with vanilla beans
- 4-5 tablespoons flour
- 100 ml cream for whipping
- 1 cup of fresh raspberries
- 1 packet of jelly for cake
- 250 ml natural raspberry juice
- 2 tablespoons sugar

Preparation

Step 1: Preparing the crust
1. Start by preheating the oven to 180°C. This step is essential for getting an evenly baked crust.
2. In a bowl, mix the butter with the sugar until you obtain a creamy and fluffy mixture. You can use an electric mixer to save time and energy.
3. Add the egg and the powdered sugar with vanilla beans, continuing to mix until well incorporated.
4. In another bowl, combine the flour, baking powder, and salt. Then, gradually add the flour mixture to the butter mixture, gently mixing with a spatula or by hand until it becomes a non-sticky dough.
5. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes. This step will help firm up the dough, making it easier to roll out.

Step 2: Baking the crust
6. After the dough has chilled, grease a tart pan with butter and dust it with flour to prevent sticking.
7. Remove the dough from the refrigerator and roll it out with a rolling pin on a lightly floured surface until you achieve an even thickness.
8. Place the rolled-out dough in the pan, gently pressing it on the edges and pricking it with a fork to prevent air bubbles from forming.
9. Bake the crust in the preheated oven for 20-25 minutes or until golden. After baking, let it cool completely in the pan.

Step 3: Preparing the vanilla cream
10. In a saucepan, bring the milk to a boil. It is important not to let it boil too hard, but to be at the boiling point to achieve a smooth cream.
11. In a bowl, mix the sugar, flour, and a few tablespoons of cold milk to form a smooth paste. Add this mixture to the boiling milk, stirring constantly with a whisk.
12. Continue stirring over low heat until the cream thickens, having a pudding-like consistency. When ready, remove the saucepan from the heat and add the vanilla. Let the cream cool completely.
13. In another bowl, whip the cream until fluffy. Once the vanilla cream has cooled, gently fold the whipped cream into it, mixing lightly to maintain the cream's aeration.

Step 4: Assembling the tart
14. Once the crust is completely cooled, pour the vanilla cream over it, leveling it evenly.
15. Wash the raspberries with cold water and let them drain well. Arrange the raspberries on top of the vanilla cream, beautifully arranging them for an appealing look.
16. In a small saucepan, mix the packet of jelly with the sugar and raspberry juice. Heat the mixture over low heat, just enough to dissolve, for about 1 minute.
17. Pour the warm jelly over the raspberries, ensuring each fruit is well covered. This step will help secure the raspberries and maintain a fresh appearance.

Step 5: Cooling and serving
18. Place the tart in the refrigerator for at least 2 hours to set well. It is important for the jelly to firm up so that each slice is perfect.
19. After it has been in the refrigerator, the tart is ready to serve! You can decorate it with a few mint leaves for added freshness and an elegant look.

Chef's tip
For an even more intense flavor, you can add a few drops of almond essence to the vanilla cream. You can also experiment with other berries, such as blackberries or blueberries, to add variety.

Variations
- Tart with other fruits: Instead of raspberries, you can use strawberries, blueberries, or peaches, adapting the recipe according to seasonal preferences.
- Cookie crust: If you want to save time, you can use a crust made from crushed cookies mixed with melted butter. This will provide a crunchy texture and a different flavor.

Nutritional information
This tart contains approximately 250 calories per serving, depending on the ingredients used. Raspberries are a fruit rich in antioxidants, vitamin C, and fiber, having important health benefits. The vanilla cream provides a portion of calcium and protein, while the butter contributes to the intake of healthy fats.

Perfect pairings
The vanilla cream and raspberry tart pairs wonderfully with a scoop of vanilla ice cream or a warm chocolate sauce. Additionally, a cup of herbal tea or a glass of prosecco can enhance the delicious flavors of this tart.

Frequently asked questions
- Can I use frozen raspberries? Yes, frozen raspberries can be successfully used, but make sure to thaw and drain them well before adding them to the tart.
- How long can the tart be stored? The tart can be stored in the refrigerator for 2-3 days, but it is recommended to consume it as soon as possible to enjoy the fresh texture and flavor.

Enjoy this vanilla cream and raspberry tart, a dessert that not only delights the taste buds but also enriches any meal with a touch of elegance and refinement! Whether you make it for a special occasion or simply to treat yourself, it is a dessert that will bring smiles to the faces of your loved ones.