Raspberry Tart
Is A Sure Winner

With A Smooth Crème Patissière Filling

A beautiful raspberry tart with a delicious crème patisserie 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. 

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 TEAS TO PLEASE a UK site, 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



A Sublime Raspberry Tart Recipe

Bon Appetit

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Don't worry, you have a choice to print the photo or not, when you click print! ;-)

Raspberry Tart

Raspberry Tart

Yield
6
Author
Judith Coates
Prep time
45 Min
Cook time
20 Min
Total time
1 H & 4 M
A raspberry tart recipe that is so easy to make at home. Step by step instructions that will make your baking successful and another French recipe to love.

Ingredients

Crème Patissière
  • 2 egg yolks
  • (2 oz/50 g) 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.)
  • (1 oz/28 g)2 tbsp plain four
  • (½  pint) 1 cup milk
  • A few drops of vanilla essence (optional)
The Glaze
  • 2 tablespoons raspberry preserve
  • 1 tbsp water
  • 1 tbsp Kirsch or cognac (optional)
  • Method
  • Mix the raspberry preserve with the water and Kirsch
  • Heat until just melted.
  • Set aside to allow the glaze to cool.

Instructions

Crème Patissière
  1. Make this first as it needs to cool.
  2. In a large bowl, beat the egg yolks with the sugar using a wire balloon whisk until they are pale and thick.
  3. Gradually beat in the flour with just one tablespoon of the milk.
  4. Place the rest of the milk in a heavy-bottomed saucepan and bring to a boil.
  5. 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).
  6. 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!
  7. Allow to cool.
  8. (Make-ahead and pour into a dish and keep in the refrigerator until you are ready to fill your pastry shells.)
Putting The Raspberry Tart Together
  1. Make the Crème Patissière and the glaze first as they both need to cool.
  2. Next prepare 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 before the tart is assembled.
  3. Fill the pastry shells with the Crème Patissière.
  4. Arrange the raspberries on the top of the crème filling.
  5. Brush the raspberry glaze over the raspberries and pastry edges. 
  6. Admire!
  7. Another delicious French pastry for you to enjoy!

Notes:

Helpful Tips

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Get the nutritional information for this recipe from CALORIE COUNTER, it’s easy.

Need a different weight or volume measurement for the ingredients in this recipe? Get it at CONVERT ME.


Recommended Products:

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Calories

523.85

Fat (grams)

20.59

Sat. Fat (grams)

11.42

Carbs (grams)

68.70

Fiber (grams)

2.76

Net carbs

65.94

Sugar (grams)

27.84

Protein (grams)

14.40

Sodium (milligrams)

378.97

Cholesterol (grams)

117.18
The nutritional information for this recipe has been calculated for the entire recipe electronically, if you are not satisfied with these results, please use the link to CALORIE COUNTER in the Notes section above.

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