Bon Appetit
Like it? ~ Let us know below!
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.
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.
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
A Winning Recipe Raspberry Tart
Bon Appetit
Like it? ~ Let us know below!
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
- 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.
- 1 ounce/28 gram/2 tablespoon plain four
- ½ pint/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.
- Admire!
- Another delicious French pastry for you to enjoy!
Notes
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Nutrition
Calories: 523.85kcalCarbohydrates: 68.7gProtein: 14.4gFat: 20.59gSaturated Fat: 11.42gCholesterol: 117.18mgSodium: 378.97mgFiber: 2.76gSugar: 27.84g
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