Raspberry Tart

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Raspberry Tart
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Health Score:
5,1 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 55 min.
Ready in

Ingredients

for
1
For garnishing
500 grams fresh Raspberries
1 packet red Pie glaze
For the dough
½ Vanilla bean
150 grams cold butter
100 grams powdered sugar
250 grams Pastry flour
1 pinch salt
2 egg yolks
30 grams ground almonds
butter (for the pan)
Pastry flour (for the pan)
Legume (for blind baking)
For the vanilla cream
500 milliliters milk
100 grams sugar
1 Vanilla bean
4 egg yolks
2 tablespoons cornstarch
powdered sugar (for dusting)
How healthy are the main ingredients?
Raspberrysugaralmondsalt

Preparation steps

1.

For the dough, slice the vanilla pod in half lengthwise and scrape out the seeds. Melt the butter in a sauce pan. Mix the powdered sugar with the vanilla seeds in a bowl. Sift the flour onto the work surface in a mound and form a well in the middle. Place the remaining dough ingredients in the middle and chop everything together with a knife, then quickly knead with hands into a smooth dough. Add a little cold water if necessary. Wrap in plastic and refrigerate for 30 minutes.

2.

Preheat the oven to 200°C (approximately 400°F). Grease the tart pan and dust with flour. 

3.

Roll out the dough between two sheets of plastic until slightly larger than the tart pan, then line the pan with the dough. Prick the bottom with a fork several times, and cover with parchment paper and pie weights or dried beans. Blind bake for 10-15 minutes in the oven. Remove the weights and parchment and allow to cool. 

4.

For the vanilla cream, set 50 ml (approximately 1/4 cup) of milk aside. Slit the vanilla bean and heat in a sauce pan with the rest of the milk with the sugar. Whisk the egg yolks, cornstarch and remaining milk together. Bring the milk to a boil, then remove from heat, remove the vanilla pod, allow to cool slightly, then slowly whisk in the egg mixture, stirring vigorously. Place the pot back on the stove and heat slowly while beating constantly, until the cream thickens. Do not allow to boil. Remove from heat and let cool slightly while stirring, then spread over the pie crust and smooth. Dust with powdered sugar and let cool completely. 

5.

Rinse the raspberries and arrange over the cooled cream. Prepare the glaze according to  the package instructions and pour over the raspberries. Let cool at least 1 more hour, then serve.