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Recipe : **** Fresh Raspberry Creme Fraiche Tart /Filling

Fresh Raspberry Creme Fraiche Tart /Filling
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Course:
Dessert

Practical information

  • Prep time
    15 min
  • Cooking
    15 min
  • Difficulty
    Very easy
  • Pause
    4 h 30
  • Ready in
    5 h
  • Price
    Very friendly budget
  • Rate:
             

Categories

Recipe's Ingredients

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  • 4 large egg yolks
  • 4 tablespoons granulated sugar
  • 1 tablespoon confectioner's sugar
  • 1 tablespoon buttermilk
  • ¼ teaspoons salt
  • 1 large egg, lightly beaten
  • 700 g fresh raspberries
  • 140 g all purpose flour
  • 90 g unsalted butter
  • 70 g confectioner's sugar
  • 250 ml heavy cream

  • Recipe preparation steps

  • 1
    Preheat oven to 190 deg C.
  • 2
    In large bowl, whisk egg yolks to break them up. Then whisk in the sugar and creme fraiche until well mixed. Pour mix into the pre-baked and cooked Pate Sablee crust.
  • 3
    Place raspberries by hand in concentric circles, in a single layer and closely spaced and with the bottom of the berries facing up. (The berries will shrink a bit so they should be very closely spaced at this point).
  • 4
    Cover edges of tart shell with Aluminum foil to prevent further browning if they are already pretty brown. Bake for ~ 15 min or until you filling just begins to set. (Jiggle a little to test).
  • 5
    Upon removal from oven, evenly sprinkle 1 Tbs sugar over the top of the tart. After it cools down close to room temp, cover and put in the fridge for at least 2 hrs to firm up a bit more. Take out of the fridge 30 min before serving.
  • 6
    Homemade Creme Fraiche : 1 cup heavy cream (manufacturing cream if you can get it) - 1 Tbs buttermilk. Mix cream and buttermilk together in ceramic bowl or crock and cover with plastic wrap. Let sit at 70+ degrees for 18-24 hrs and then put in fridge to firm up more. (Can make several days ahead) Can try to 'speed things up' a little by storing on top of stove with oven or pilot light on.
  • Ready !



 

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