Today, I am sharing with you the recipe for the Raspberry Tart. It is made with a sweet hazelnut and vanilla dough and a light pastry cream.
In short, you will understand, it is the Pie of the season that will delight the taste buds of your family and your guests.
I advise you to make this pie in several steps:
- the day before: preparation of the sweet hazelnut and vanilla dough and the pastry cream
- D-day: baking the dough, assembling and decorating
For a 6 person tart, you will need:
For the hazelnut sweet dough:
.75g ground hazelnuts
.100g icing sugar
. 1g salt
Creme Patissiere ( you will have a little more! The opportunity to test the recipe for choux;)) :
. 50cl milk
3 yolk eggs
20g corn starch
. Count about 60-80 (depending on the size) raspberriess
. Raspberry coulis, made with chopped pieces of raspberries.
2/ D-Day :
. When your dough has cooled , spread your pastry cream . Before using your cream, whip it a little to make it easier to work with.
3/ Décoration :
Cut the top of the raspberries . Raspberries should be the same size. Keep the cut pieces and mix them. Sift * to remove the grains. You can use an eyedropper to fill your raspberries or a teaspoon.
Refrigerate until tasting.
On utilise parfois (souvent) des mots barbares en pâtisserie. Ils sont signalés avec *. Cliquez dessus pour la définition.
To always have our La Tarte Framboise recipe handy, pin it on your boards Pinterest !
So that I can see your achievements, add #amoureusedunetarteaucitron to your posts and I would be happy to share your desserts.