80

min
  • desserts

Relu Raspberry Tart

Welcome to the delicious world of our Relu Raspberry Tart. A perfect blend of sweet, tart, and creamy, this recipe is an irresistible treat that will leave you wanting more. The crisp pastry shell, smooth custard, and fresh raspberries combine to create a dessert that's rich in flavor and pleasing to the eye. This recipe is perfect for any occasion, from a fancy dinner party to a simple afternoon snack.

  • SERVES
    8 people
  • PREP TIME
    45 minutes
  • Cook TIME
    35 minutes
Ingredients
  • 1 1/2 cups of all-purpose flour
  • 1/4 cup of granulated sugar
  • 1/2 teaspoon of salt
  • 9 tablespoons of unsalted butter, cold and cut into small pieces
  • 1 large egg yolk
  • 2 cups of whole milk
  • 1/2 cup of granulated sugar
  • 1/4 cup of cornstarch
  • Pinch of salt
  • 4 large egg yolks
  • 2 teaspoons of pure vanilla extract
  • 2 cups of fresh raspberries
Directions

  1. Begin by making the pastry. Combine the flour, sugar, and salt in a large bowl. Add the butter and use your fingers to mix until the mixture resembles coarse crumbs. Add the egg yolk and mix until the dough comes together.

  2. Press the dough into the bottom and up the sides of a 9-inch tart pan. Refrigerate for 30 minutes.

  3. Preheat your oven to 375°F (190°C). Prick the bottom of the crust with a fork, line it with parchment paper, and fill with pie weights or dried beans. Bake for 15 minutes.

  4. Carefully remove the weights and parchment and bake for an additional 10-15 minutes, or until golden brown. Let it cool.

  5. While the crust is cooling, make the custard. In a medium saucepan, combine the milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.

  6. In a separate bowl, whisk the egg yolks. Slowly pour half of the hot milk mixture into the yolks, whisking constantly. Then pour the yolk mixture back into the saucepan.

  7. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Remove from heat and stir in the vanilla.

  8. Pour the custard into the cooled crust and smooth the top with a spatula. Refrigerate for at least 2 hours, or until set.

  9. Just before serving, arrange the raspberries on top of the custard.

The Relu Raspberry Tart stems from a classic French dessert, but with a twist that makes it uniquely ours. While most raspberry tarts feature a simple pastry cream, we've chosen to elevate ours with a vanilla-infused custard, adding a layer of complexity to the flavor profile.

This recipe was inspired by a trip to a small patisserie in Paris. The owner proudly shared that their raspberry tart was the best in the city, and after one bite, we had to agree. We knew we wanted to recreate that experience, but with an Iron Chef twist.

Our version is a bit more elaborate, requiring a little more time and patience, but the result is a tart that's rich, creamy, and bursting with fresh raspberry flavor. The key to this recipe lies in its simplicity - using high-quality, fresh ingredients allows each component to shine.

So why not give this recipe a try? It might just become your new favorite dessert. After all, nothing beats the satisfaction of creating a delicious, beautiful tart from scratch. Enjoy the sweet and tart flavors of our Relu Raspberry Tart, and happy baking!

desserts