Ingredients (serves 4)
Pie crust :
250g flour
120g butter
1 pinch salt
50g powdered sugar
1 egg yolk
Recipe:
Sand the flour and butter, cut into small cubes, between your hands. When the butter is completely absorbed by the flour, add the powdered sugar. Add the egg yolk, then a pinch of salt. Mix to combine all ingredients, adding a little cold water if necessary. Stop mixing as soon as the dough forms, to prevent it from becoming too elastic.Sift the flour and cubed butter between your hands. When the butter is completely absorbed by the flour, add the powdered sugar. Add the egg yolk, then a pinch of salt. Mix to combine all ingredients, adding a little cold water if necessary. Stop mixing as soon as the dough forms, to prevent it from becoming too elastic.
Line the dough and refrigerate for 1 hour.
Almond cream:
50g sugar
50g butter
50g almond powder
1 egg
Rum or bitter almond extract
Roast the almond powder to develop its fragrance.Mix the sugar with the softened butter.Add the egg, then the cooled roasted almond powder.Be careful not to overbeat to avoid slicing the mixture.
Light vanilla cream :
2 eggs
40g sugar
30g flour
250g milk
1 vanilla pod
1 sheet gelatin
50g soft butter
15cl of liquid cream 30% MG
Boil the milk with the seeds from the scraped vanilla pod. Blanch the eggs with the sugar and add the flour.Pour the boiling milk over this mixture and stir well.Return to the pan and boil for 2 minutes.Add the gelatine, then the butter cut into pieces. Blend well, filter on contact and chill for at least 3 hours.Once the mixture has set, whip up the liquid cream (30% fat).Place the vanilla cream in a bowl and beat until smooth.Gently add the whipping cream in batches.
Set aside in a cool place before garnishing the tarts.
Raspberry confit :
175g raspberry purée
50g sugar
4g pectin NH
Mix 20g sugar with pectin.Heat raspberry purée and remaining sugar.
Once the mixture has cooled, add the pectin-sugar mixture, stirring constantly, and bring to the boil for 1 minute.Cool in a bowl and use once cooled, or freeze in half-spheremoulds .
Dressing and finishing :
Cool the tart shell with the almond cream filling.Cover with a layer of vanilla cream. Arrange a layer of raspberry confit in the center of the tart.Decorate with halved fresh raspberries.
