We think this is the perfect summer tart. Many thanks to Tiger in a Jar for capturing the magic.
Raspberry tart
Makes six 4-inch tarts
1/2 recipe Pate Sucree (recipe follows)
All-purpose flour, for work surface
Pastry Cream (recipe follows)
4 cups raspberries
confectioner’s sugar for dusting
On a lightly floured work surface, roll out
dough in a circle, about 1/4 inch thick.
With a pastry brush, sweep off excess flour. Using a pairing knife, cut the dough to fit dough into a
4-inch round fluted tart pan with a removable bottom, pressing into the edges
and using thumb to remove excess dough.
Continue with the remaining tart pans. Freeze tart shell until firm, about 30 minutes.
Preheat oven to 375 degrees. Bake tart
shell until golden all over, about 20 minutes. Cool tart shell completely on a wire rack.
Spoon pastry cream mixture into cooled tart
shell and spread evenly. Top with
raspberries; dust with confectioner’s sugar. Tart is best served the day it is made.
Pastry Cream
1/2 cup milk
1/2 cup heavy cream
1 vanilla bean, split
3 large egg yolks
1/4 cup sugar
2 1/2 tablespoons all-purpose flour
1 teaspoon butter
In a small saucepan over medium heat, scald
milk, heavy cream, and vanilla bean by bringing the mixture just to a
boil. Remove from heat, cover, and
let steep for 10 to 12 minutes.
Remove vanilla bean.
In a small bowl, whisk together egg yolks
and sugar until light and fluffy, about 2 minutes. Add flour and continue whisking until smooth.
Slowly pour the hot-milk mixture into the
egg mixture. Whisk until
completely smooth. Return the
mixture to the saucepan, and place over medium heat. Bring the mixture to a boil, whisking constantly, and cook
for another 2 minutes.
Remove the pastry cream from the heat and
pass through a fine mesh strainer into a bowl. Add the butter and stir just until incorporated. Place a sheet of plastic wrap directly
on top of the pastry cream to prevent a skin from forming. Refrigerate until ready to use.
Pâte
sucrée
Makes
enough for 12 4-inch tarts
1/4
cup heavy cream
2
large egg yolks
2
3/4 cups all-purpose flour
1/4
cup granulated sugar
A
pinch of sea salt
8
ounces unsalted butter, cut into pieces
Whisk
the cream and the egg yolks together in a small bowl and set aside. In a large
bowl, combine the flour, sugar, salt and butter. Using your fingers,
incorporate the butter until you have a coarse meal. Gradually add the cream
and yolks, and mix until just combined. Be careful not to overwork the
dough. Bring the dough together with your hands to incorporate
completely. Divide the dough in half, shape into disks, wrap with plastic
wrap and chill.
