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
Print📖 Recipe
A Winning Recipe Raspberry Tart
- Total Time: 1 hour 4 minutes
- Yield: 6 people 1x
Description
Bon Appetit
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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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- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: stove top/oven
- Cuisine: French
Nutrition
- Calories: 523.85
- Sugar: 27.84
- Sodium: 378.97
- Fat: 20.59
- Saturated Fat: 11.42
- Carbohydrates: 68.7
- Fiber: 2.76
- Protein: 14.4
- Cholesterol: 117.18
If you tried this recipe please let us know.