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precious_pastry_
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Raspberry Tart
This recipe guides you through creating a classic Raspberry Tart, featuring a buttery tart shell filled with a smooth pastry cream and topped with fresh raspberries. The provided video focuses on the initial steps of making the tart shell dough from scratch. Please note that detailed ingredients and instructions for the pastry cream are not included in the original video description and would need to be sourced separately.
#Dessert
#Tart
#Raspberry
#Baking
#Pastry
#Sweet
#Fruit Tart
Creaming butter and sugar
Recipe Information
1h
Prep Time
25m
Cook Time
1h 25m
Total Time
8
Servings
Medium
French
English
Nutrition (per serving)
350
Calories
5g
Protein
45g
Carbs
18g
Fat
Adding egg to the mixture
Ingredients
Servings: 8
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Dough coming together in the bowl
Instructions
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- In a large mixing bowl, beat the softened unsalted butter with an electric hand mixer until it becomes creamy and light in texture.2m
Preview2mPreviewIn a large mixing bowl, beat the softened unsalted butter with an electric hand mixer until it becomes creamy and light in texture. - Add the powdered sugar to the creamy butter and mix on low speed until combined, then increase speed slightly until the mixture is fluffy.3mPreview3mPreviewAdd the powdered sugar to the creamy butter and mix on low speed until combined, then increase speed slightly until the mixture is fluffy.
- Incorporate the large egg into the butter and sugar mixture, mixing until it is fully blended and the mixture appears smooth.2mPreview2mPreviewIncorporate the large egg into the butter and sugar mixture, mixing until it is fully blended and the mixture appears smooth.
- Gradually add the all-purpose flour and salt. Mix on low speed until the dough just starts to come together and forms a shaggy mass, being careful not to overmix.3mPreview3mPreviewGradually add the all-purpose flour and salt. Mix on low speed until the dough just starts to come together and forms a shaggy mass, being careful not to overmix.
- Gather the dough, gently form it into a flat disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up.5m
Preview5mPreviewGather the dough, gently form it into a flat disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up. - On a lightly floured surface, roll out the chilled dough to an even thickness (about 1/8 inch or 3 mm). Carefully transfer it to a 9-inch tart pan with a removable bottom, pressing it gently into the sides and trimming any excess dough.10mPreview10mPreviewOn a lightly floured surface, roll out the chilled dough to an even thickness (about 1/8 inch or 3 mm). Carefully transfer it to a 9-inch tart pan with a removable bottom, pressing it gently into the sides and trimming any excess dough.
- Prick the bottom of the tart shell with a fork, line it with parchment paper, fill with pie weights or dried beans, and blind bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the edges are light golden. Remove weights and parchment, then bake for another 5-7 minutes if the bottom needs further browning.25mPreview25mPreviewPrick the bottom of the tart shell with a fork, line it with parchment paper, fill with pie weights or dried beans, and blind bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the edges are light golden. Remove weights and parchment, then bake for another 5-7 minutes if the bottom needs further browning.
- While the tart shell cools completely, prepare your desired pastry cream according to your chosen recipe. (Note: ingredients for pastry cream are not provided in this context).15mPreview15mPreviewWhile the tart shell cools completely, prepare your desired pastry cream according to your chosen recipe. (Note: ingredients for pastry cream are not provided in this context).
- Cover the surface of the freshly made pastry cream with plastic wrap, pressing it directly onto the cream to prevent a skin from forming, and chill in the refrigerator until firm, at least 1 hour.5mPreview5mPreviewCover the surface of the freshly made pastry cream with plastic wrap, pressing it directly onto the cream to prevent a skin from forming, and chill in the refrigerator until firm, at least 1 hour.
- Once the tart shell is completely cooled and the pastry cream is thoroughly chilled, spread or pipe the pastry cream evenly into the baked tart shell.5mPreview5mPreviewOnce the tart shell is completely cooled and the pastry cream is thoroughly chilled, spread or pipe the pastry cream evenly into the baked tart shell.
- Arrange fresh raspberries decoratively over the layer of pastry cream. You can create neat rows, a specific pattern, or simply scatter them.5mPreview5mPreviewArrange fresh raspberries decoratively over the layer of pastry cream. You can create neat rows, a specific pattern, or simply scatter them.
- Chill the assembled raspberry tart for at least 30 minutes before serving to allow all components to set together beautifully. Serve chilled.5mPreview5mPreviewChill the assembled raspberry tart for at least 30 minutes before serving to allow all components to set together beautifully. Serve chilled.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
