Tarte aux Framboises (Raspberry Tart Recipe)

Tarte aux Framboises (Raspberry Tart Recipe)

from bakerstreetsociety.com
345 min

Make this easy French tart with raspberries, pastry cream, and a pâte sucrée (sweet shortcrust pastry). This tarte aux framboises is the perfect way to use and celebrate seasonal berries!

Ingredients

  • 474 ml whole milk (2 c)
  • 100 g granulated sugar, divided in two
  • 25 g cornstarch
  • 6 large egg yolks
  • 1 tsp vanilla bean paste
  • 56 g unsalted butter (4 TBS)
  • 120 ml heavy cream (save for tart assembling stage)
  • 113 g (8 TBS) unsalted butter, room temp (62-65 F)
  • 65 g powdered sugar (icing sugar)
  • 30 g egg, room temp
  • 135 g all-purpose flour
  • 30 g cake flour (substitute AP or pastry flour if you can’t find cake flour)
  • 1/4 tsp Morton’s kosher salt
  • 170 g fresh raspberries (6 oz)
  • 60 g granulated sugar
  • 2 TBS lemon juice
  • 1 TBS water
  • 340 g (12 oz) fresh raspberries
  • Mint (optional)

Directions

  1. 1

    Combine 50 grams of sugar and the cornstarch in a medium bowl and stir. Add the egg yolks, and whisk until smooth. Set aside.

  2. 2

    In a stand mixer with a paddle attachment, cream the butter on low for a few seconds to make it creamy. Add the powdered sugar and mix on medium-low until combined.

  3. 3

    Combine raspberries, lemon juice, water, and sugar in a small pot and bring to a simmer over medium heat. Cook for 10 minutes to break down the berries, stirring occasionally.

  4. 4

    Remove pastry cream from fridge and whisk until smooth and creamy.