Tarts are one of my favorite things to make. A few simple components come together to create a beautiful dessert that also tastes delicious. They present beautifully at a dinner party or even a casual brunch.
This raspberry tart tastes absolutely amazing and is really simple to make. I like to dust it with powdered sugar just before serving. You can also use a snow sugar that doesn’t melt. Whoever invented snow sugar…props. ?
Tart pans can be found in just about any major grocery store or kitchen store. This recipe makes one 9″ round tart.
What is Pate Sucrée?
Pate Sucrée is a sweet dough that is used for making tarts. It is sweeter than a pie crust. It’s also less finicky than pie crust in that it can be made in a food processor or stand mixer with less risk of overmixing.
This tart dough recipe contains almond flour, eggs and powdered sugar. This lends to a flavorful, sturdy crust with a fine crumb. Kind of like a shortbread cookie.
Roll thin and place in the tart pan, pressing into the grooves. Then dock the dough by poking with a fork. This helps prevent the dough from forming air bubbles when baking. You can also use pie weights over a layer of parchment paper.
What is Pastry Cream?
Pastry cream is made with milk, egg yolks and cornstarch. Milk is heated to almost a simmer. Then the eggs, sugar and cornstarch are tempered with the hot milk. It is then cooked until thick and then a bit of butter is added for creaminess and flavor. It needs to remain refrigerated and should be eaten within 3 days.
The pate sucrée can be made in advance. You can roll the dough between two pieces of parchment and refrigerate until stiff, or overnight. The next day, bake the tart dough. Once baked, it can be stored in an air tight container at room temperature for up to 5 days. Or, the baked shells can be frozen in an air tight container for up to a month.
After rolling out the tart dough and fitting it in the tart pan, refrigerate again until cold. This helps prevent the dough from shrinking when it’s baked.
For best results, fill the tart shell with pastry cream as close to serving as possible. If it must be filled several hours before serving, you can brush a thin layer of melted chocolate over the bottom of the tart crust and let it set before adding the pastry cream. This helps keep the tart shell from getting soggy.
Raspberry TartCourse: DessertDifficulty: Easy
This recipe fills a 9″ tart shell.
One pate sucrée tart shell, baked
Egg Yolks 5
Cornstarch 4 Tbsp
Whole Milk 490g
Butter 1 Tbsp
4 pints raspberries
Powdered Sugar for dusting
- In a medium bowl, combine the eggs, cornstarch and sugar and whisk until smooth and there are no lumps.
- In a medium saucepan over medium-high heat, bring the milk to a simmer.
- Temper the egg mixture by adding a little milk at a time while whisking. Once all of the milk has been added, pour the mixture back into the saucepan and whisk constantly over medium heat.
- Once the cream has thickened to a pudding-like consistency, pour into a bowl. Add the butter and whisk until combined.
- Cover the bowl with plastic wrap. The plastic should be touching the pastry cream so a skin doesn’t form on top. Refrigerate until cold.
- Take the pastry cream out of the fridge and whisk until smooth and creamy. Pour the pastry cream into the cooled tart shell and spread until even.
- Top with raspberries and dust with powdered sugar right before serving.
- If your pastry cream has any lumps after cooking, press through a sieve or blend with an immersion blender while still hot.