2020-08-13 / test@t

Raspberry tart with Diplomat cream

Great dessert in raspberry season.

Ingredients

butter 250 g
sugar 150 g
eggs 2 pcs.
corn starch 35 g
vanilla sugar 1 tsp
flour 330 g
milk 250 ml
cream 33% 100 ml
raspberries 350 g

STEP-BY-STEP COOKING RECIPE

Step 1

Cooking the dough. In a food processor, beat 225 grams of room temperature butter with 100 grams of sugar, add 1 egg and continue beating.

Step 2

Gradually add 20 grams of starch, vanilla sugar and flour. We form a ball, wrap it in plastic wrap and send it to the refrigerator for 1 hour. From this amount of dough, you get several tarts. It all depends on the size of the mold. You can cook 1, and freeze the rest of the dough until next time.

Step 3

Roll out the dough between two sheets of parchment 3-4 mm thick. Put in a mold, form sides, pierce the bottom with a fork in several places and send to the freezer for 15-20 minutes.

Step 4

Bake, covered with parchment and sprinkled with beans or peas for 15 minutes at 180 ° C, then remove the weighted parchment and continue baking for another 5 minutes. Cool the finished base.

Step 5

Get the vanilla from the saucepan. Put the saucepan with the remaining milk on the fire and now pour the egg mixture here in a thin stream, stirring continuously.

Step 6

Cook the cream until it begins to thicken and bubbles appear, cook for another minute, add 25 grams of butter. Wait for it to dissolve, turn off the heat. Pour the cream into a bowl through a sieve so that there are no lumps. Cover with cling film so that it touches the cream tightly and refrigerate.

Step 7

Whisk 100 ml of heavy cream separately and combine with the cooled custard.

Step 8

Fill the tart with the resulting mass, garnish with berries and send to cool for 3 hours.

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