This is my ultimate dessert: the Raspberry tart, i love this pastry so much, that i beg my Clara to make them everyday for me. I am very lucky to have a talented cook at home, that i can ask for help with my photo project. The complete recipe is below the picture
Pie dough inspired by Pierre Hermé
75 g butter at room temperature
15 g grounded almond
50 g icing sugar
1 teaspoon vanilla sugar
1 egg
1 pinch of salt
125 g flour
Mix all the ingredients and refrigerate for 1 hour
Spread batter in tart shells and put in the fridge for 30 minutes.
Preheat oven to 170 degrees (Thermostat 6)
Cover the pie dough with foil and fill with pie weights (or dried beans)
Bake about 25 minutes
Pastry cream
150 ml sugar (2/3 cup)
45 g flour (3 tbsp)
15 ml cornstarch (1 tbsp)
2 eggs
500 ml of warm milk (2 cups)
2.5 ml vanilla extract (½ teaspoon)
In a saucepan off the heat, combine sugar, flour and cornstarch.
Add the eggs, mix well with a whisk and add the milk, stirring.
Bring to a boil over medium heat, stirring well.
Simmer for a minute and stir in vanilla.
Pour into a bowl, cover with plastic wrap directly on the surface of the pastry cream.
Let cool and refrigerate for about 3 hours.
Garnish tart shells with pastry cream and covered with fruits.
Sprinkle with icing sugar.
