Delight your senses with this exquisite Vegan Raspberry Tart, featuring a creamy pastry filling and a burst of fresh raspberries on a tender shortcrust pastry base.
Ingredients:
For the Filling:
- 1 batch vegan pastry cream (prepared in advance)
- 3 ⅓ cups (400g) fresh raspberries
- ⅓ cup (100g) raspberry preserves or jam
For the Shortcrust Pastry:
- 1 batch vegan shortcrust pastry (Pâte Sucrée)
Instructions:
- Prepare the vegan pastry cream in advance and allow it to chill for at least an hour.
- Wash the raspberries and let them dry completely on a clean kitchen towel.
- Prepare and blind-bake a batch of vegan shortcrust pastry according to the recipe. Allow it to cool to room temperature.
- Once the pastry shell has cooled, heat the raspberry jam until it's runny and glossy. Brush the jam evenly over the pastry shell to glaze it.
- Fill the pastry shell with the chilled vegan pastry cream, using a piping bag or spoon for an even distribution. Smooth out the surface with an offset spatula.
- Arrange the fresh raspberries on top of the pastry cream, pressing them gently into the cream to set them in place.
- Brush the raspberries lightly with the remaining melted raspberry jam for a shiny finish.
Serve this Vegan Raspberry Tart as a stunning centerpiece for your dessert table, offering a perfect combination of tartness from the raspberries and sweetness from the luscious pastry cream.
