Tarte aux Framboises
This delicious tart is a combination of several French classics. The crust is pate sucree, an almost cookie like short crust and crème patisserie a smooth custard base that is perfectly accented by an abundance of fresh raspberries. It takes a bit of planning to make the crust and the custard but neither part is difficult and it makes for an elegant presentation.
I like to add a to fruit tarts, it makes the berries glossy and the tart look "finished". It also adds a bit of sweetness to tart berries and deepens the color. A glaze works but for the sake of ease I like to use a little Bonne Maman Raspberry jelly. It has a great raspberry flavor and we almost always have it on hand.
1 stick butter, softened
1/4 c. sugar
1 1/2 c. flour
White chocolate crème Patisserie
1 1/4 c. heavy cream
1/3 c. sugar
1 1/2 Tbsp. flour
1 1/2 Tbsp. cornstarch
1/2 tsp. vanilla extract
4 oz. white chocolate, chopped
18 oz. fresh raspberries
2 - 3 Tbsp. Raspberry jam
Beat the butter until fluffy. White beating add in the sugar and keep beating, scraping down the sides as needed. Add the egg and beat until incorporated. Add the salt and flour and mix until it comes away from the sides and forms a lump.
Remove and cover in plastic. Place in the fridge for 15 minutes or until slightly firm. Roll out until it's large enough to fit a 9" tart pan, it will be thicker than a regular crust. Lay in your tart pan and press slightly to fit in the edges. Trim the top. Place in the fridge and chill for 30 minutes.
Bake at 425 for about 20 minutes, or until golden and cooked through.
Remove from the oven and set aside to cool.
In a sauce pan combine the sugar, flour, and cornstarch. Whisk to mix and mix in the heavy cream. Add the eggs and vanilla and beat until combined. Cook over medium heat, stirring constantly, until thick. This will take about 20 minutes. If you stop stirring the eggs will cook in chunks. If this happens a few seconds in a high powered blender will fix it.
Remove from the heat and immediately add the white chocolate. Whisk until it is all melted and combined. Chill until set, I make mine the night before but an hour it usually enough time.
Stir really well with a spoon and then spread in the tart crust.
Top with the berries, pressing slightly to stick them in the crème. Brush lightly with the jam and serve.