2020-08-13 / test@t

Raspberry cream tart

Raspberry cream tart
  • 3 cups raspberries
  • 1/2 cup sugar
  • 1 tsp grated lemon zest
  • 2 tbsp. l. lemon juice
  • 2 tbsp. l. water
  • 2 large yolks
  • 2 tbsp. l. + 2 tsp corn starch
  • 1/8 tsp salt
  • 20 g butter
  • 160 g flour
  • 1/4 cup almond flour
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 110 g butter
  • raspberry
  • almond petals


Step 1
or the cream, put raspber
For the cream, put raspberries, sugar, lemon zest, lemon juice and water in a saucepan over medium heat. Bring mixture to a boil, reduce heat, and cook for 5 minutes. Remove the pan from heat and let sit for 5 minutes.
Step 2
rind the mixture with a b
Grind the mixture with a blender until smooth and strain through a fine sieve. Pour the raspberry puree into a clean saucepan.
Step 3
ombine the yolks and corn
Combine the yolks and cornstarch in a small bowl until smooth. Add this mixture to raspberry puree and bring to a simmer over medium heat. Cook for 1 minute, stirring constantly with a whisk, until thick. Add salt. Cut the butter into small pieces and gradually stir into the cream.
Step 4
our the cream into a bowl
Pour the cream into a bowl and cover with plastic wrap, pressing it against the surface of the cream. Cool and refrigerate for 2 hours.
Step 5
reheat oven to 175 ° C. C
Preheat oven to 175 ° C. Combine flour, ground almonds, sugar and salt in a bowl. Place the butter in a saucepan and place over medium heat. Melt the butter, and then wait until it turns slightly brown and the nutty flavor appears, which will take about 5 minutes. Pour the butter into the flour mixture and stir.
Step 6
lace the dough in a recta
Place the dough in a rectangular tart dish and flatten with your hands. Place in preheated oven and bake for about 25 minutes, until lightly golden brown. Cool the base on a wire rack, then gently remove from the mold.
Step 7
ill the base with raspber
Fill the base with raspberry cream and smooth. Garnish with raspberries and lemon zest. Chill in the refrigerator before serving, 2 hours.
See more