This Raspberry Tart with Crème Pâtissière is a heavenly summer dessert. It is nothing more than fresh raspberries, crème pâtissière and a sablé pastry base. Both are perfect partners for Raspberries. Finally, the touch of grated lime, brings a unique balance to this dessert…
Here are first the different ingredients you will need to make the Raspberry Tart with Crème Pâtissière that serves 4 to 6
- 12 oz (300 g) Raspberries
- grated zest of 1/2 lime
- 4 oz (90 g) plain flour
- 1 tsp baking powder
- 3 oz (70 g) icing sugar
- 2 1/2 oz (60 g) unsalted butter, softened
- 5 egg yolks
- 1 big cup (250 ml) milk with 1/2 vanilla pod
- 2 oz (50 g) caster sugar
- 1 oz (25 g) cornflour
Here are now the different steps you will need to follow to make the Raspberry Tart with Crème Pâtissière in 40 minutes
Preheat the oven to 335°F (170°C). to make the sablé pastry, sift together the flour and baking powder in a bowl. Whisk together the icing sugar, butter, 2 egg yolks and a pinch of salt. Whisk with an electric mixer until light and fluffy. Fold in the flour mixture to make a soft dough.
Flatten between two sheets of making paper and transfer to a baking sheet, lifting off the top sheet. Bake for about 15 minutes until light golden brown. Remove from the oven and cut into a rectangle while it is still soft and pliable, but then leave it to cool before lifting off the tray.
To make the crème pâtissière, put the milk in a saucepan over low heat. Use a sharp knife to scrape the vanilla seeds into the milk and then add the vanilla pod as well and whisk. Heat the milk until it is almost simmering, then remove from the heat, cover with cling film and leave to infuse for a bout 20 minutes.
Remove the vanilla pod. Meanwhile, whisk the 3 egg yolks left and caster sugar until light and creamy. Gradually add the cornflour, whisking well. Slowly pour half the infused milk into the egg mixture, beating as you pour, then transfer the mixture back into the saucepan with the remaining milk. Put over a medium-low heat and stir continuously for about 10 minutes or until the mixture begins to thicken.
Remove from the heat, whisk in a knob of butter to get a lovely and smooth mixture. Let cool down.
Spread the crème pâtissière over the pastry, leaving a small margin clear around the edge. Put the raspberries in lines over the top of the crème pâtissière to cover it completely. Sprinkle with the lime zest and serve.