{"id":2993,"date":"2015-02-21T17:32:27","date_gmt":"2015-02-21T22:32:27","guid":{"rendered":"http:\/\/mtlmediagroup.com\/blog2\/?p=2993"},"modified":"2015-02-21T17:34:20","modified_gmt":"2015-02-21T22:34:20","slug":"the-raspberry-tart","status":"publish","type":"post","link":"http:\/\/mtlmediagroup.com\/blog2\/the-raspberry-tart\/","title":{"rendered":"Life..The Raspberry Tart"},"content":{"rendered":"

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<\/p>\n

\"DSC_6126\"<\/span><\/p>\n

Pie dough inspired by Pierre Herm\u00e9<\/b><\/span><\/a><\/p>\n

75 g butter at room temperature
\n15 g grounded almond
\n50 g icing sugar
\n1 teaspoon vanilla sugar
\n1 egg
\n1 pinch of salt
\n125 g flour<\/p>\n

Mix all the ingredients and refrigerate for 1 hour
\nSpread batter in tart shells and put in the fridge for 30 minutes.<\/span><\/em><\/p>\n

Preheat oven to 170 degrees (Thermostat 6)
\nCover the pie dough with foil and fill with pie weights (or dried beans)
\nBake about 25 minutes<\/span><\/em><\/p>\n

\"DSC_6064\"<\/a><\/p>\n

\"DSC_6019\"<\/a><\/p>\n

\"DSC_6024\"<\/a><\/p>\n

Pastry cream<\/b><\/span><\/span><\/p>\n

150 ml sugar (2\/3 cup)
\n45 g flour (3 tbsp)
\n15 ml cornstarch (1 tbsp)
\n2 eggs
\n500 ml of warm milk (2 cups)
\n2.5 ml vanilla extract (\u00bd teaspoon)<\/p>\n

In a saucepan off the heat, combine sugar, flour and cornstarch.
\nAdd the eggs, mix well with a whisk and add the milk, stirring.<\/span><\/em><\/p>\n

Bring to a boil over medium heat, stirring well.
\nSimmer for a minute and stir in vanilla.<\/span><\/em><\/p>\n

Pour into a bowl, cover with plastic wrap directly on the surface of the pastry cream.
\nLet cool and refrigerate for about 3 hours.<\/span><\/em><\/p>\n

Garnish tart shells with pastry cream and covered with fruits.
\nSprinkle with icing sugar.<\/span><\/em><\/p>\n

\"DSC_6054_2\"<\/a><\/p>\n

\"DSC_6120_2\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

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…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[6],"tags":[78,450,453,451,449,452,255,259,454,300,455,315,316,446,448,447],"_links":{"self":[{"href":"http:\/\/mtlmediagroup.com\/blog2\/wp-json\/wp\/v2\/posts\/2993"}],"collection":[{"href":"http:\/\/mtlmediagroup.com\/blog2\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/mtlmediagroup.com\/blog2\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/mtlmediagroup.com\/blog2\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/mtlmediagroup.com\/blog2\/wp-json\/wp\/v2\/comments?post=2993"}],"version-history":[{"count":15,"href":"http:\/\/mtlmediagroup.com\/blog2\/wp-json\/wp\/v2\/posts\/2993\/revisions"}],"predecessor-version":[{"id":3015,"href":"http:\/\/mtlmediagroup.com\/blog2\/wp-json\/wp\/v2\/posts\/2993\/revisions\/3015"}],"wp:attachment":[{"href":"http:\/\/mtlmediagroup.com\/blog2\/wp-json\/wp\/v2\/media?parent=2993"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/mtlmediagroup.com\/blog2\/wp-json\/wp\/v2\/categories?post=2993"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/mtlmediagroup.com\/blog2\/wp-json\/wp\/v2\/tags?post=2993"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}