Delve into a berry-filled wonder that combines a crumbly crust with luscious vanilla-infused cream, crowned with the freshest of raspberries for a truly delectable treat.
Ingredients:
For the Shortcrust Base:
- 140 grams of chilled, unsalted butter
- 70 grams of confectioners’ sugar
- 1 teaspoon of vanilla-infused sugar
- A single pinch of fine salt
- 1 large egg yolk
- 210 grams of all-purpose flour
For the Vanilla Cream:
- 1 whole vanilla pod
- 500 milliliters of full-fat milk
- 2 large egg yolks
- 1 full large egg
- 60 grams of granulated sugar
- 40 grams of cornflour
- 30 grams of cold, unsalted butter, cubed
- 100 milliliters of heavy cream, whipped to firmness
For the Garnish:
- A bounty of ripe raspberries
Preparation Steps:
- Warm your oven to a moderate 350°F (180°C).
- For the base, cream together butter, confectioners’ sugar, vanilla sugar, and salt until just combined. Work in the egg yolk and flour to form a pliable dough.
- Flatten the dough to fit a 9-inch tart tin, fork-prick the base, and let it cool in the fridge for half an hour.
- Blind bake the shell for 20 to 25 minutes until it’s golden.
- For the vanilla cream, split the vanilla pod lengthwise, scrape out the seeds, and warm them with the milk until it’s just about to bubble.
- In a separate bowl, beat together egg yolks, the whole egg, sugar, and cornflour until creamy. Gradually incorporate the hot milk, mixing vigorously.
- Cook this mixture over a medium flame, stirring ceaselessly until it’s thickened. Take off the heat and mix in butter until melted.
- Press cling film onto the surface of the cream to avoid skin formation and cool down to room temp. Fold in the whipped cream for a fluffy texture.
- Fill the baked crust with this vanilla cream, level the surface, and arrange the raspberries on top.
- Refrigerate the tart for a minimum of 3 hours to set the filling.
Cut yourself a slice of the chilled Raspberry Tart with Vanilla Cream and revel in the harmony of textures and flavors. Enjoy the sweet splendor of summer in every bite!
