French Raspberry Tart

Recipe from Bake! by Nick Malgieri/Kyle Books, 2010.

Review now

Ingredients

3/4 cup whole milk (for pastry cream)		1 teaspoon vanilla extract (for pastry cream)
1/4 cup heavy whipping cream (for pastry cream)		3/4 cup seedless raspberry jam
1/4 cup sugar (for pastry cream)		2 tablespoons water
3 large egg yolks (for pastry cream)		3 half-pint baskets fresh raspberries, about 1 pound, picked over but not washed
2 tablespoons all-purpose flour (for pastry cream)		10-inch Cookie Dough Tart Crust, baked and cooled

Total:

Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.

1
For the pastry cream, whisk the milk, cream, and half the sugar in a small saucepan. Place over low heat and bring to a full boil.
2
Meanwhile, in a bowl, whisk the yolks and then whisk in the remaining sugar. Sift over and whisk in the flour.
3
When the milk mixture boils, whisk it into the yolk mixture. Strain the mixture back into the pan and place over medium heat. Use a small, pointed-end whisk to whisk constantly, being sure to reach into the corners of the pan, until the cream comes to a full boil and thickens. Continue to cook, whisking constantly, for 30 seconds. Off heat, whisk in the vanilla.
4
Scrape the cream into a glass or stainless-steel bowl and press plastic wrap against the surface. Chill until cold.
5
A few hours before you intend to serve the tart, make the glaze. Combine the jam and water in a small saucepan. Bring to a boil over medium heat, stirring often. Strain the glaze into a bowl, rinse the saucepan, return the glaze to the saucepan, and cook over low heat until reduced to about 1/2 cup, about 10 minutes.
6
Use a small offset spatula to spread the cooled pastry cream in the tart crust.
7
Put the berries in a bowl and drizzle on the slightly cooled glaze. Use a small rubber spatula to fold the berries and glaze together gently. Scrape the berries into the tart crust on the pastry cream and arrange them in an even mound.
8
Unmold the tart and slide it from the pan base to a platter.

Chime In