In this episode, we'll be making Raspberry Almond Tart. Starting with the
pâte sucrée (sweet short pastry), followed by a layer of almond cream, a layer of raspberry compote and finally fresh raspberries to give a spectacular finish.
We are super excited for you to try it! From 02:31, we'll share with you the basics and tips of making a pâte sucrée. Give this video a like, share it with your tart enthusiast friends and comment in the box below if you tried it!
TIMESTAMPS:
00:00 Intro
00:19 Making pâte sucrée (sweet short pastry)
02:31 Describing perforated tart rings
03:00 Non stick fluted tart moulds
03:20 Function of baking beads for fluted tart moulds
03:29 Silicone air mats
05:16 Rolling cold dough to line tart ring
05:08 Lining dough strips to tart ring edge
05:46 Making almond cream filing
06:47 Making raspberry compote
07:31 Tart assembly
/INGREDIENTS for Raspberry Almond Tart
Makes 18cm (7 inch) size
Pâte sucrée (sweet short pastry)
50g butter at room temperature
0.5g salt
50g confectioners sugar sifted
1 egg
125g plain flour
Almond Cream
50g butter at room temperature
50g granulated sugar
1 whole egg
1/2 tsp vanilla extract
50g almond flour
3 tsp plain flour
Raspberry Compote
100g frozen raspberries
15g granulated sugar
2g pectin NH
2g lemon juice
approx 200g fresh raspberries
thyme or rosemary leaves for decoration
How to make:
Pâte sucrée (sweet short pastry) - Dice butter and whisk with sifted confectioners sugar, add salt and add lightly beaten egg. Keep mixing the mixture till soft and light then add flour and mix till the dough does not stick to the sides of bowl.
For Almond Cream - Whisk diced butter and granulated sugar till soft and light. Add egg and vanilla extract. Add almond flour and plain flour and mix till mixture is smooth. Transfer into piping bag.
For raspberry compote - Heat frozen raspberries till bubbles surfaces, add in sugar and pectin (pre mix in a separate bowl) and keep stirring then add lemon juice. Lower heat when mixture starts to rolling boil. Mixture should thicken and consistency is gel like.
Assembly:
Pipe almond cream into the tart shell, insert fresh raspberries into the cream and bake for about 15 minutes at 170°c. Once cooled, spread the raspberry compote with an offset spatula. Line the tart with fresh raspberries and add a sprig of thyme/rosemary.
Storage and care: Best to be enjoyed within 2 days, keep refrigerated in an air tight container.
Music Credits by @epidemicsound
Instagram Page bit.ly/3gRSeGe
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Thanks so much for watching!
12 авг 2024
