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
In Conclusion : 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.
- 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