Description
Creamy French creme patissiere tart delights dessert enthusiasts with its luxurious custard nestled in a buttery, crisp pastry shell. Rich vanilla-infused filling and delicate texture promise a sublime culinary experience that transports you straight to a Parisian patisserie.
Ingredients
Scale
Pastry Base:
- 175 grams (6 ounces) plain flour
- 2 tablespoons icing sugar
- 100 grams (3.5 ounces) butter, chilled, cut into small pieces
- 1 free-range egg
Creme Patissiere Filling:
- 150 milliliters (5 fluid ounces) whole milk
- 1 teaspoon vanilla extract
- 25 grams (1 ounce) caster sugar
- 25 grams (1 ounce) plain flour
- 1 free-range egg
- 75 milliliters (2.5 fluid ounces) double cream
Tart Topping:
- 4 tablespoons raspberry jam
- 450 grams (1 pound) raspberries
Instructions
- Combine flour, sugar, and butter in a food processor, pulsing until it resembles coarse crumbs.
- Add egg and pulse until the mixture forms a cohesive dough.
- Roll out the pastry and cut into circular shapes, then refrigerate for 15 minutes to firm up.
- Line tart cases with chilled pastry, ensuring even coverage.
- Preheat oven to 200C (180C fan). Cover pastry with parchment and baking beans, blind bake for 10 minutes.
- Remove beans and parchment, continue baking for additional 5 minutes until golden and crisp.
- Infuse milk with vanilla in a saucepan over medium heat until just before boiling.
- Whisk together egg, sugar, and flour in a separate bowl until smooth.
- Slowly pour hot milk into egg mixture, whisking constantly to prevent curdling.
- Return mixture to pan, cook over low heat, stirring continuously until custard thickens and coats the back of a spoon.
- Transfer custard to a bowl, cover surface directly with cling film to prevent skin formation, and refrigerate until completely cold.
- Gently fold whipped double cream into chilled custard to create a light, smooth creme patissiere.
- Fill cooled pastry cases with the creamy custard mixture.
- Heat raspberry jam and strain to remove seeds, creating a smooth glaze.
- Arrange fresh raspberries on top and delicately brush with warm jam glaze.
Notes
- Prevent pastry shrinkage by chilling dough thoroughly before rolling and using cold butter for a flakier texture.
- Ensure smooth custard by whisking constantly while cooking and straining through a fine-mesh sieve to remove any lumps.
- Modify for gluten-free diets by substituting regular flour with almond or gluten-free flour blend, which adds nutty flavor and maintains delicate pastry structure.
- Control sweetness by using less sugar or replacing with alternative sweeteners like honey or maple syrup for a more complex taste profile.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 276 kcal
- Sugar: 21 g
- Sodium: 48 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 93 mg