Raspberry Tart made with a fragrant crème patissière, a pâte sablée for the crust and raspberries for a seasonal finish! A sweet and delicious tart.
Ingredients: (for the crust/pâte sablée)
- 300g of all purpose flour/plain flour
- 125g of soft butter
- 100g of icing sugar
- Zest of 1 lemon
- A pinch of salt
- 2 small eggs
- Heat the oven to 180C degrees.
- In a bowl add the flour, the zest of 1 lemon, the salt, and the icing sugar, (you can do the same procedure with a food processor).
- With your fingertips, start to mix the dry ingredients.
- Add the butter and mix until combined.
- Add the 2 eggs and mix until the dough becomes assembled.
- Wrap the dough in a plastic wrap and keep it in the fridge for 30 minutes.
- After 30 minutes remove the dough from the fridge.
- Grease a deep pie pan, (my tart pan is 23 cm long and 4cm deep).
- Roll your dough between two big sheets of parchment paper or plastic wrap.
- With a rolling pin, flatten the dough and make a circle shape, the size of your tart pan.
- Peel off the parchment paper from one side or your plastic wrap, flip the dough over the tart plate and slowly remove the other parchment paper or your plastic wrap.
- With a fork, poke the bottom of your dough.
- Place a large parchment paper into the bottom of the crust.
- Fill the crust with dry chickpeas, to cover the entire surface (as seen in the picture).
- Bake until the crust becomes golden brown, remove from the oven and set aside.
- Remove the dry chickpeas and keep them in a jar for next time.Ingredients: ( for the crème patissière)
- 500ml of milk
- Zest of 2 lemons
- 3 eggs
- 150g of caster sugar
- 50g of cornstarch
- 400g of raspberries
- On a medium heat bring the milk and the zest of 2 lemons to boil.
- Remove from the heat and set aside.
- In a large bowl add the sugar and the eggs, whisk until the mixture becomes yellow pale.
- Add the cornstarch and continue to whisk (the cornstarch brings a better texture to the cream).
- Slowly pour the milk into the large bowl and mix.
- Pour the mixture into a large pan and cook over a medium heat (whisk constantly until the cream becomes thick), remove from the heat and allow to cool.
- Cover with a plastic wrap.
- Chill it for 2 hours into the refrigerator.
- Pour the crème patissière into the crust.
- Flatten all the surface with a spatula.
- Decorate with raspberries on top.
- Refrigerate for 1 hour.
- Serve with a hot or cold drink and dust with icing sugar for a nice contrast.
The raspberry tart is perfect for the season. The lemon zest adds a delicious perfume to the crème patissière and to the crust too.