Jump into a delightful fusion of French pâtisserie artistry and powerful flavour performance with Caraman's raspberry tart recipe. This delightful tart has been crafted for café counters and fine‑dining dessert menus. At its heart is a buttery sweet pastry shell, elegantly filled with vibrant raspberry crème - but with a twist: a touch of lemon delivers that irresistible zing that wows customers and keeps them coming back for more...
Pastry tart
Ingredients
350g Butter
250g Confectioner's sugar
63g Almond flour
125g Whole eggs
3g Fine salt
625g All-purpose flour
Method
Use the paddle attachment in a stand mixer to combine the creamed butter and confectioner’s sugar. Add the almond flour and salt, followed by the warmed eggs and vanilla.
Complete the mixture with the flour and fine salt. Wrap in plastic. Leave to stand for 2 hours.
Raspberry crème pâtissière
Ingredients
250g Caramanfruit raspberry puree
25g Egg yolks
25g Whole eggs
60g Sugar
25g Starch
30g Butter
Method
Heat the raspberry puree in a saucepan. Mix together the yolks and whole eggs, return to the pan and boil for two minutes. Remove from the heat and add the butter using a hand blender. Cover the surface with plastic wrap and keep in the refrigerator until ready to assemble.
Raspberry coulis
Method
Heat the raspberry puree. At 105°F (40°C) add the glucose powder. At 120°F (50°C) sprinkle in the sugar and pectin combined. Boil for 1 minute, stirring constantly. Remove from the heat and add the lime puree. Set aside for assembly.
Assembly
Ingredients
Pastry tart
Crème pâtissière
Raspberry coulis
Method
Line a round mold (diameter: 22cm, depth: 2cm) with the sweet pastry. Bake the sweet pastry blind for 12 minutes at 320°F (160°C).
Remove the tart base from the oven and wait for it to cool. Stir the crème pâtissière to soften it. Use it to fill the tart right to the top.
Put the raspberry coulis in the middle of your tart. Arrange some fresh raspberries. Decorate to your taste.
