Raspberry Tart

Before starting this Raspberry Tart recipe, organise the necessary ingredients for the almond sweet shortcrust pastry.

For the sweet shortcrust pastry: Place the soft butter in the stand mixer recipient...

... add the icing sugar and beat with the flat beater until the butter is really soft.

Stop the mixer during the mixing process if the butter is stuck on the flat beater.

Add the almond powder and combine gently.

Add the vanilla seeds...

... and the whole eggs, beaten beforehand.

Combine the ingredients until homogeneous.

Add the flour...

... and combine at low speed to prevent the preparation from collapsing.

At this point, the pastry is homogeneous and needs to be refrigerated overnight before use.

Using a scraper, transfer the pastry into a dish...

... then cover with cling film and store in the fridge overnight.

The next day: Remove the pastry from the fridge and roll out with a rolling pin.

Place the pastry on a Silichef XL perforated baking sheet lined with a Silpat baking mat.

Place a stainless steel perforated tart ring over the pastry...

... an cut the pastry along the inside of the ring with a utility knife.

This is what the result should look like.

Carefully remove the pastry excess.

You should obtain a perfectly neat disc of pastry.

Place the tart ring...

... over the pastry disc.

Gather the pastry scraps together and roll out.

Using a graduated ruler...

... cut a few strips to a width of 2 cm (which is the height of the tart ring).

You'll need 3 strips of pastry to line the ring.

Using a pastry brush, apply a little water along the inner sides of the ring.

Arrange one strip of pastry inside the ring...

... and ease it carefully with your fingers to make it stick.

Repeat with the second strip...

... and press both ends to so they join properly.

Line the remaining gap with the third strip.

This is what the result should look like.

Apply a little water with the brush over the sides of the tart.

Slide a knife along the rim of the ring...

... to remove the pastry excess.

Bake the pastry case in a preheated oven at 180°C (gas 4)...

... for 12 minutes.

Gently release the tart from the ring.

Bake for a further 2 or 3 minutes. Remove from oven and leave to cool at room temperature.

For the crème pâtissière: Organise all the necessary ingredients.

Pour the milk in a saucepan, then add the vanilla seeds.

Place the saucepan on the stove and bring to a boil.

In the meantime, take a mixing bowl...

... crack the eggs and beat with a whisk.

Add the castor sugar...

... and beat vigorously with a whisk.

Add the crème pâtissière powder or cornflour...

... and combine with a whisk...

... until completely incorporated.

Set aside.

Heat the milk...

... and bring to a boil.

Pour the boiling milk over the mixture and continue whisking.

Stir until completely incorporated.

Transfer the preparation into the saucepan used to boil the milk.

Cook the cream over medium heat, whisking constantly...

... until thick. Cook for a couple of minutes.

When the cream is cooked...

...transfer into a recipient and spread to a thin layer. Cover the surface of the cream with cling film. Set aside to cool. This cream can be prepared in advance.

Assembling the tart: Get the tart case and crème pâtissière.

Fill the tart with crème pâtissière. If the cream is too stiff, whisk until homogeneous.

Spread with a small palette knife...

... into a thin layer.

Sort the raspberries by size.

This will ensure a perfect result. Separate the big raspberries from the medium-sized, etc.

Drizzle Codineige decorating sugar over the medium-sized raspberries. This sugar doesn't melt and is great for decorations.

Arrange the raspberries into a tight row...

... following the outer edge of the tart. I recommend using decorating tweezers for this operation.

Arrange the plain raspberries into a second row, this time with the open side facing up. Bury them slightly in the cream so they're stable.

Arrange another row of sugar-coated raspberries, with the open side facing down.

Then another layer of plain raspberries, with the open side facing up.

Finish with a big raspberry in the centre.

For the finish: Use a little clear mirror glaze and raspberry coulis.

Pour the raspberry coulis over the clear glaze.

Combine with a spatula.

The preparation should be homogeneous.

Transfer into a decorating bag...

... and fill up to 3/4.

Carefully fill the raspberries with the open side facing up...

... making sure it doesn't overflow.

Garnish with a fresh mint leaves...

... and a few gold flakes sprinkled on the surface.

Reserve in the fridge until ready to serve.