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| Raspberry tart, 2008. (Photo credit: Wikipedia) |
To prevent eggs from curdling when they are added to hot liquid, they must first be tempered, or heated in a gradual, controlled way. This is an important step when making custard (such as the pastry cream in this recipe) or any sauce that requires mixing uncooked eggs and a hot liquid. To temper eggs, beat them lightly until blended, then whisk in a little of hot liquid to raise their temperature. Gradually add the remaining hot liquid while whisking constantly. At this point, the mixture can be returned to the stove for further cooking.
You will need:
1 rolled-out Basic Tart Dough round
For the pastry cream:
1 1/2 cups (12 fl oz/375 ml) whole milk
4 large egg yolks
1/3 cup (3 oz/90 g) granulated sugar
3 tablespoons cornstarch (cornflour)
1/8 teaspoon salt
1 teaspoon vanilla extract (essence)
1 tablespoon framboise or other raspberry brandy
3 cups (12 oz/375 g) raspberries
Confectioners' (icing) sugar for dusting
Here's how:
Fold the dough round in half and transfer to a 9 1/2-inch (24-cm) tart pan with removable bottom. Unfold and ease into the pan, patting it firmly into the bottom and sides. Trim off any excess dough. Refrigerate or freeze for at least 30 minutes. Meanwhile, preheat the oven to 375 degrees F.
Line the inside of the dough-lined tart pan with foil, wrapping the foil up and over the edge of the pan to keep the sides of the dough from sagging. Cover the bottom of the foil-lined tart shell with pie weights and bake until the dough is set and lightly golden about 25 minutes. Remove the pie weights and foil and continue baking until the crust is completely golden, about 10-12 minutes longer. Let cool completely before filling.
To make pastry cream, in a small nonreactive saucepan over medium heat, heat the milk just until tiny bubbles appear, 8-10 minutes. Meanwhile, in a medium bowl, whisk together the egg yolks and granulated sugar until pale yellow. Add the cornstarch and salt and whisk well. Gradually pour half of the hot milk into the yolk mixture while whisking constantly. Whisk in the remaining milk and pour the mixture into the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens to a puddinglike consistency, 8-10 minutes. Do not let it scorch, and do not let it come to a boil. Scrape the custard into a bowl and whisk in the vanilla. Cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming as it cools. Refrigerate until chilled, 2-3 hours.
To assemble the tart, whisk the chilled pastry cream until smooth. Add the framboise and mix well. Spoon the pastry cream into the tart shell and spread evenly. Arrange the raspberries, bottoms up, in concentric circles on top. Using a fine-mesh sieve, dust with confectioner's sugar. Unmold the tart and serve cool.
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