With A Smooth Crème Patissière Filling
A beautiful raspberry tart recipe that is so delicious with a pastry cream filling and a glaze of raspberry preserve. So easy to make, and you will have the most wonderful pastries at a fraction of the cost of those you buy.
I have many delicious pastry recipes for you to make and enjoy, like easy no-bake Strawberry Tarts, Chocolate Profiteroles, and Classic French Millefeuille.
What about making these for "An Afternoon Tea Party"? An old practice, but a great way for new neighbors and friends to get together for a fun and relaxing afternoon, and drinking tea is good for you, too!
Tea Brewing Guide
Here is a helpful tea brewing guide from the UK; after all, the British know how to brew tea! 😉
Type Of Tea
White
Green
Black
Oolong
Pu-erh
Quantity Of Tea
3-5gr per cup
3-5gr per cup
3-5gr per cup
3-5gr per cup
3-5gr per cup
Water Temp
70C
75C
95C
95C
95C
Steeping Time
5-6 mins
2-5 mins
4-6 mins
5-8 mins
4-6 mins
More Amazing French Recipes
📖 Recipe
Prep Like a Pro
Before you start cooking, chop, measure, and prep every ingredient, and gather your tools.
This simple habit reduces stress, prevents overcooking, and instantly improves your meals. Mise en Place - "Everything in its place."
A Winning Recipe Raspberry Tart
Ingredients
- 12 oz Fresh raspberries
- Six individual cooked pastry shells or one large cooked shell recipe and instructions for pastry shells
- Pastry Cream/Creme Patisserie Filling recipe below
- 2 egg yolks
- 2 ounce/50 gram/1/3 cup castor sugar You can use granulated sugar that you have placed in the blender and buzzed a couple of times to make it finer but not a powder. Leave blender lid on until the sugar dust settles.
- 2 tablespoon flour
- 1 cup milk
- A few drops of vanilla essence optional
For The Glaze
- 2 tablespoons raspberry preserve
- 1 tablespoon water
- 1 tablespoon Kirsch or cognac optional
Instructions
Prepare Tart/ Pie Shells
- Make your pie shells if you are not using ready-made frozen shells from the grocery store.
- Remember the pasty shells whether homemade or store-bought must be cooked and cooled before the tart is assembled.
How To Make The Pastry Cream/Creme Patisserie Filling
- In a large bowl, beat the egg yolks with the sugar using a wire balloon whisk until they are pale and thick.
- Gradually beat in the flour with just 1 tablespoon of the milk.
- Place the rest of the milk in a heavy-bottomed saucepan and bring to a boil.
- Whisk this into the egg mixture in a slow stream, ensuring that you whisk continuously so that it does not go lumpy (by using a balloon whisk you should have no problems with this).
- Return the mixture to the saucepan and place back on the heat. Continue to whisk until boiling (just a few seconds ) then remove from heat and continue whisking and cooking for 2-3 minutes. By removing from the heat it prevents any burning! Allow to cool.
- (Make-ahead and pour into a dish and keep in the refrigerator until you are ready to fill your pastry shells.)
Method For The Glaze
- Mix the raspberry preserve with the water and Kirsch
- Heat until just melted.
- Set aside to allow the glaze to cool.
How To Assemble The Tarts
- Fill the pastry shells with the Crème Patissière.
- Arrange the raspberries on the top of the crème filling.
- Brush the raspberry glaze over the raspberries and pastry edges.
- Another delicious French pastry for you to enjoy!
Notes
- Pastry shells must be cooked before filling with pastry cream.
- Wash and thoroughly dry the raspberries before placing them on the filling.
Nutrition
Loved it, tweaked it, or not your "cup of tea"... I’d really love to hear how it went for you.