Raspberry Tart: a recipe where you choose the level of difficulty

Raspberry Tart: a recipe where you choose the level of difficulty

I’ll admit it: when baking, I get a sloth the size of a black hole in Sagittarius A*. However, there are people like Víctor Gonzalo and Sofía Janer who inspire me to make desserts. Former Masterchef contestants and current managers of La Dramerie not only make fantastic sweets, but also know how to descend to the planet of clumsy pastry chefs and explain everything in a simple way. And as if that wasn’t enough, they have recipes like today’s that can be adapted to suit your time and ability.

These raspberry tarts can be completed with their sucree dough, their frangipane, their pastry cream and their fresh compote. Are you in a hurry and want to do without the frangipani (yes, this almond cream is also called that)? raisins. The fresh compote seems like a mess to you? They don’t put it in or use jam. Watch the video and you will see that anything is possible.

RASPBERRY CAKE FROM LA DRAMERIE

ingredients

For 4 tartlets of 12 centimeters

sweet dough

  • 250 g flour
  • 100 g powdered sugar
  • 1 egg
  • 150 g butter at room temperature
  • 30g almond flour
  • Salt

Frangipani (optional)

  • 100 g butter at room temperature
  • 100 g powdered sugar
  • 1 egg
  • 100 g ground almonds
  • 30 grams of flour
  • 1 teaspoon orange liqueur, rum, or whiskey (optional)

custard cream

  • 330 ml milk
  • 170 g whipped cream (35% fat)
  • 100 grams of sugar
  • 4 egg yolks
  • 40 g cornstarch
  • 1 vanilla bean

Fresh raspberry compote (can be replaced with jam)

  • 200 g raspberry pulp or crushed fresh raspberries
  • 100 g fresh raspberries
  • 20 grams of sugar
  • 3 sheets of gelatin
  • Lemon peel

decor

preparation

  • For the cream, open the vanilla pod with a knife and place the seeds and the pod itself in a saucepan. Add milk and cream and heat over low heat, being careful not to overflow.
  • In a bowl, beat the egg yolks with the sugar until light yellow. Add the cornstarch and mix.
  • Add some milk with cream, passing it through a sieve and beating with chopsticks. Continue with the rest without stopping beating.
  • Pour the mixture back into the saucepan and heat over low heat. Remove with a spatula scraping the bottom until the cream thickens. If lumps came out, you can strain it or beat it with a blender. Set aside on a tray or bowl in the refrigerator and place clear plastic in contact with the cream.
  • For the sucree dough, beat the butter together with the icing sugar in a food processor with a whisk.
  • Add the egg and mix well. Add almond flour and a pinch of salt. Add the flour and mix just enough to get a homogeneous mixture.
  • Wrap the dough in cling film and let it rest in the fridge until very cold (preferably overnight).
  • When the frangipane is ready, beat the butter well in the same robot together with the powdered sugar and the egg (it does not need to be cleaned, the frangipane has the same ingredients as the sucree batter). When it cuts, heat the container a little with a dryer so it emulsifies (see video).
  • Add the ground almonds and the flour and mix everything well until a creamy mass is formed.
  • Finally add a splash of orange liqueur and beat well. Put the frangipane in a piping bag and let it rest in the fridge.
  • Place the sucree dough between two pieces of baking paper and use a rolling pin to roll out to about 3 to 4 millimeters thick.
  • Grease the molds with butter. Cut the dough into circles larger than the molds and use them to line the molds, being careful not to break them (see video). Put the molds with the dough in the freezer for about 10 minutes.
  • Bake the sucree dough at 170 degrees for about 15 minutes.
  • Fill the molds with a layer of frangipane, add five raspberries and bake for another 15 minutes at 170°C. They don’t have to assume a color in the middle.
  • If you want to make the compote fresh, heat part of the pulp to 50 ° C and add the previously hydrated gelatin sheets.
  • Remove from the heat, add the remaining pulp and leave to set in the fridge.
  • Whip the gel with a whisk, add the fresh raspberries and the grated lemon zest and place in a piping bag.
  • When the cream is cold, put it in a pod as well.
  • Remove the tartlets from the mold and decorate with whipped cream and compote (see video). Top with raspberries and sprinkle with some powdered sugar.