How to make a raspberry tart with pastry cream

IN BRIEF Table des matières Toggle Raspberry tart delicious and creamy Ingredients for 6 people Shortcrust pastry Or shortbread in base Quick preparation : 20 minutes, cooking : 25 minutes Use of fresh raspberries Or frozen Pastry cream to the vanilla for an exquisite taste Practical advice for perfect texture

Make a successful raspberry tart with pastry cream

Steps	Advice
Choose fresh raspberries	Choose seasonal fruits for the best flavor.
Prepare the shortcrust pastry	Use soft butter to obtain a shortbread texture.
Preheat the oven to 180°C	Ensure even heat for even cooking.
Spread the dough in the mold	Make regular edges for a neat presentation.
Prepare the pastry cream	Stir in vanilla for a delicate scent.
Cook blind if necessary	This prevents the dough from becoming soggy.
Add the raspberries to the cream	Arrange them harmoniously for an appetizing visual result.
Let cool before eating	A warm tart allows you to better appreciate the flavors.

There raspberry tart with pastry cream is a pastry classic that delights the taste buds of all gourmands. Its delicate shortcrust pastry base, topped with a creamy pastry cream, and garnished with juicy raspberries makes it a dessert that is both elegant and delicious. In this article, we will guide you through each step of making this delicious tart, providing you with practical advice for successful preparation, tips for choosing ingredients, as well as a step-by-step method that will allow you to become an expert in the art of raspberry pie.

The necessary ingredients

To make a raspberry tart with pastry cream, it is essential to gather all the ingredients before you begin. Here is a list of components needed for 6 people:

• 1 shortcrust or shortcrust pastry
• 500 g raspberries, fresh or frozen
• 500 ml of milk
• 125 g of sugar
• 50 g of flour
• 2 eggs
• 1 vanilla pod
• 25 g of almond powder (optional for an extra taste)

Preparing the pie crust

The first step to making your pie a success begins with preparation of the dough. If you opt for homemade dough, here is a simple recipe:

Shortcrust pastry recipe

In a large salad bowl, mix:

• 250g flour
• 150 g soft butter (cut into small pieces)
• 100 g of icing sugar
• 1 egg

Work the dough with your fingertips until you obtain a granular consistency, then form a ball. Let it rest in the refrigerator for at least 30 minutes before spreading it.

For spread the dough, lightly flour your work surface. Use a rolling pin to obtain a thickness of approximately 3 mm. Gently place the dough in your tart pan, making sure to fit the contours well. Cut off the excess dough that sticks out.

Preparing the pastry cream

There pastry cream is the velvety heart of your tart. Here’s how to prepare it:

Ingredients for the pastry cream

For the cream you will need:

• 500 ml of milk
• 125 g of sugar
• 50 g of flour
• 2 eggs
• 1 vanilla pod

Preparation steps

1. In a saucepan, pour the milk and add the vanilla pod split in two. Gently heat the milk without boiling it.

2. Meanwhile, in a salad bowl, mix the egg yolks and sugar. Whisk until slightly frothy.

3. Incorporate the flour gradually while continuing to mix to avoid lumps.

4. Once the milk is lukewarm, slowly pour it over the egg mixture, whisking vigorously.

5. Return this mixture to the saucepan and cook over low heat, stirring constantly with a spatula, until the cream thickens. When this happens, remove from heat and let cool.

Assembling the pie

With the dough and custard ready, it’s time to assemble the tart:

Preheating the oven

Above all, think about preheat your oven at 180°C (thermostat 6) so that the dough cooks evenly.

Preparing the crust

Spread the dough in the tart pan, then cover it with a sheet of parchment paper. Add cooking weights or dried beans to prevent it from rising when cooking.

Cooking time	Description
20-25 minutes	Cook the dough until lightly browned. Remove the weights during the last 5 minutes of cooking.

Adding the pastry cream

Once the dough has cooled, spread it pastry cream on the crust evenly. Use a spatula to distribute the cream evenly so that you obtain a smooth surface.

Raspberry filling

For a final touch, it’s time to garnish your pie with the raspberries.

Choice and arrangement of raspberries

If possible, choose raspberries fresh for optimal taste, but frozen will also do the trick. Arrange them harmoniously on the pastry cream for a visual effect that will make your mouth water!

Finishing and decoration

To add an even more delicious touch, you can lightly sprinkle icing sugar on the raspberries or make a nice coulis by mixing a few raspberries with a little sugar.

Namely

For an elegant presentation, you can also decorate the tart with fresh mint leaves.

Rest time and service

Let your pie sit in the refrigerator for about an hour before serving. This will allow the flavors to blend and the cream to firm up nicely.

Tips for serving

Serve your raspberry tart with a scoop of vanilla ice cream or a cloud of whipped cream for an even more delicious result.

Tips for making the pie every time

Here are some tips to ensure the success of your pie:

• Do not forget the resting time of the dough, it is essential for a perfect texture.
• Use eggs at room temperature for better incorporation into the cream.
• Avoid overcooking the dough: incomplete blind cooking can result in soggy dough.
• For an even more subtle taste, do not hesitate to add a little lemon zest to the pastry cream.

Variations of raspberry tart

To innovate or adapt to your tastes, many variations of the raspberry tart with pastry cream exist:

• Raspberry tart and mousseline cream: replace the pastry cream with a light mousseline cream for an even lighter result.
• Tart with a puff pastry base: for a lighter, flakier crust.
• Adding white chocolate to the pastry cream for an extra touch of sweetness.

Make a raspberry tart with pastry cream is an accessible culinary adventure that promises to delight young and old. With the right techniques, quality ingredients and lots of love, you are now ready to conquer hearts and taste buds with this delicious tart.

Make a raspberry tart with a pastry cream creamy is a real delicacy that can impress your guests. Here are some testimonials that will guide you in your achievement.

The first step to making this pie a success is to choose your raspberries. “I always recommend using fresh raspberries if possible”, says Léa, a pastry enthusiast. “Their taste is unrivaled and brings incredible freshness to the tart.” If you can’t find any, some frozen raspberries can still do the trick, as long as you drain them well so as not to make the dough too wet.

Then, the shortcrust pastry or the shortcrust pastry must be perfectly cooked. “I learned to use baking balls to prevent my dough from swelling,” shares Marc, a pie lover. “I cover them with baking paper and it really makes a difference!” Don’t forget to let the dough cool before adding the custard.

Regarding the pastry cream, Sophie recommends taking the time to prepare it well. “I take a little milk to mix my egg yolks and sugar before adding it to the rest. This avoids lumps,” she reveals. This results in a smooth, creamy texture that pairs wonderfully with raspberries.

Finally, presentation plays a key role. “I have my raspberries on the cream very carefully, often forming a circle. It makes the pie really pretty,” says Julien, a home chef. sugar ice cream on top for decoration and that’s it!

With these tips, you are on your way to making a raspberry custard tart that will delight your guests and dazzle your taste buds.

FAQ – How to make a raspberry tart with pastry cream

What type of dough is recommended for this pie? A shortcrust pastry or a shortcrust pastry are ideal for making this tart, because they provide a crispy texture that goes perfectly with the pastry cream.

Can you use frozen raspberries? Yes, it is possible to use frozen raspberries, but it is recommended to defrost them and drain them well to prevent the juice from affecting the texture of the pie.

How to guarantee a creamy pastry cream? For a creamy pastry cream, it is essential to mix the ingredients well and cook the preparation over low heat while stirring constantly to avoid lumps.

How long should I let the pie cool before eating it? It is advisable to leave the tart cool to room temperature for at least an hour before placing it in the refrigerator so that it is nice and cold when ready to serve.

How much sugar do you need for pastry cream? For beautiful softness, it is recommended to use approximately 125 grams of sugar for the custard, but this can be adjusted to your preference.

Is it possible to prepare the pie in advance? Yes, you can make the pie a day in advance. Simply store it in the refrigerator to preserve the freshness of the raspberries and the texture of the custard.

What should I do if I want to add a touch of flavor to my pastry cream? You can add a vanilla pod or a little lemon zest to add an aromatic note to your pastry cream.