Ingrédients pour French Raspberry Tart
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 3 large egg yolks
- Half And Half
- 2 tablespoons unsalted butter
- Pure Vanilla Extract
- Fresh Raspberry
- Red Currant Jelly
- Sweet Tart Crust
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Comment préparer French Raspberry Tart
- Preheat oven to 375°F (190°C). Prepare your tart shell using egg pastry recipe number 17829.
- In a medium bowl, whisk together 1/4 cup granulated sugar, 2 tablespoons all-purpose flour, 1 tablespoon cornstarch, and 3 large egg yolks until pale and slightly thickened.
- In a 1-quart heavy saucepan, heat 1 1/2 cups heavy cream over medium heat.
- Stir constantly until small bubbles begin to form around the edges.
- Remove from heat.
- Temper the egg yolk mixture by slowly whisking in 1/3 of the hot cream. Pour the tempered mixture back into the saucepan with the remaining cream, whisking constantly.
- Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 5-7 minutes).
- Remove from heat and stir in 1 teaspoon vanilla extract and 2 tablespoons unsalted butter until melted and smooth.
- Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate until completely chilled.
- Once the custard is chilled, fill the baked tart shell with the pastry cream.
- Arrange fresh raspberries on top of the pastry cream, arranging them in a circular pattern from the outside in.
- In a small saucepan, gently heat 1/4 cup raspberry jam over low heat, stirring constantly until melted and smooth.
- Strain the melted jam through a fine-mesh sieve to remove seeds (optional).
- Brush the warm raspberry jam evenly over the raspberries.
- Refrigerate for at least 2 hours before serving.
- Serve chilled, optionally topped with whipped cream.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
76g
Fat
14g
Carbs
9g
