Tags
afternoon tea, creme patissiere, framboise, gouter, raspberry, tart, tarte
This is one of the easiest tarts to make, yet it is so delicious. You can use any fruit you wish and of course, if you make your own pastry, it will be even better. I had bought a box of raspberries recently, the last of the season and although juicy and delicious, I knew they were not going to last so what was I going to make, jam? No, I was not in the mood for making jam so I decided to whip up a tart for afternoon “gouter”. Being short on time as it was already past lunch, I did not have time to make pastry and allow it to rest but I always have a few rolls of store bought pastry handy. So, I went to get some pâte sablé (sweet shortcrust pastry) only to discover, I was out of that. What to do? Well. I had a roll of puff pastry staring at me and begging to be used and so, even though I am sure my cooking school instructors from years back would be horrified, I decided to use the puff pastry. And it turned out beautifully. You just bake the crust, make a crème pâtissière, pop on the fruit on top et voila! Almost instant tart for afternoon tea or coffee.
Ingredients:
Crème pâtissière
- 1 cup (250ml) cream
- 1 cup (250ml) milk
- 1/2 cup (110g) sugar
- 1 vanilla bean, split lengthways
- 2 eggs
- 1/4 cup (35g) cornflour
- 80 butter, chopped
1 store bought puff pastry or pàte sablé
2 cups (250g) fresh raspberries
Preparation:
Preheat oven to 180C /360F (160C / 320F fan-forced)
Butter and flour lightly a 22cm / 9″ baking dish
Place pastry into dish and trim edges
Cover pastry case with baking paper, fill with dried beans or rice
Bake for 15 minutes
Remove paper and beans and wrap a strip of foil around edges of tin to protect sides from over-browning
Bake uncovered, for a further 15 minutes or until pastry base is browned
Set aside to cool while you make the crème pâtissière
Bring the cream, milk, sugar and vanilla bean to the boil in a medium saucepan
Whisk the eggs in a large bowl then whisk in the sifted cornflour
Gradually whisk in the warm milk mixture
Return the mixture to the pan and stir over a medium heat until the mixture boils and thickens
Remove from the heat and whisk in the butter
Cover the surface with plastic wrap and cool to room temperature
Stir the crème patissiere until softened
Spoon into pastry case and smooth the top
Add the raspberries
Sprinkle some powdered sugar if you wish
Serve with whipped cream
Enjoy!