Raspberry Tart
For Mother's Day, we made this heart-shaped tart. It has a cookie crust topped with almond cream, pastry cream, and raspberries. What a delightful combination! This heart-shaped treat is not only for the dearest mother but also for other loved ones! You can vary this tart by using different fruits like strawberries, blueberries, red currants, blackberries, mango, and kiwi. And if you're not a fan of almond cream, you can simply omit the almond paste.
Ingredients
Preheat the oven to 175°C (347°F).
Rolling pin
Baking sheet with parchment paper
Optional: piping bag
Crust
250 grams of Lisa's Choice gluten-free flour
2.5 tsp baking powder
75 grams fine granulated sugar
75 grams light brown sugar
180 grams butter
1 egg yolk
1 tablespoon ice-cold water
Pinch of salt
Pastry Cream
250 ml whole milk
2 egg yolks
50 grams sugar
25 grams Lisa's Choice gluten-free flour
Seeds from half a vanilla bean
Pinch of salt
30 grams butter
50 ml heavy cream
Almond Cream
100 grams pastry cream (without cream - recipe above)
100 grams almond paste*
*We used pre-made almond paste. Almond paste is naturally gluten-free, but be sure to check if the almond paste you're using is truly gluten-free. Sometimes almond paste can contain traces of wheat (gluten).
(Note: If you want the complete translation of the instructions for making the tart, feel free to provide them and I'll be happy to help!)
Preparation
First, make the pastry cream and almond cream:
Pastry Cream
1. In a saucepan, combine half of the milk and half of the sugar. Split the vanilla bean lengthwise and scrape the seeds into the milk. Add the vanilla bean pod as well. Bring the mixture to a boil.
2. In a large bowl, combine the remaining half of the milk, remaining sugar, egg yolks, salt, and gluten-free flour. Whisk well until there are no lumps.
3. Once the milk is boiling, remove the vanilla bean pod and slowly pour the hot milk into the egg mixture while continuously whisking. Transfer the mixture back to the saucepan and place it over medium heat. Stir constantly.
4. The mixture will thicken and bubble slightly. Let it simmer for about a minute. Add the butter and stir until fully incorporated. Transfer the pastry cream to a bowl and cover with plastic wrap, pressing it directly onto the surface of the cream to prevent a skin from forming. Allow it to cool.
Almond Cream
Combine 100 grams of cooled pastry cream and 100 grams of almond paste in a bowl. Use a mixer to blend them together until smooth and homogeneous. If you don't like almond paste or want to avoid nuts, you can replace the almond paste with 100 grams of pastry cream. Make sure the cream is smooth and well blended.
Next, make the crust:
Crust
1. Combine all the ingredients in a bowl and knead until a smooth dough forms. You can use a stand mixer with a dough hook if desired.
2. Roll out the dough into an even 1 cm thick layer (if the dough is too sticky, you can chill it for a bit). Place the dough on the baking sheet and press the baking ring into the dough.
3. Remove the baking ring from the dough. You now have a nicely shaped dough layer. Pipe a layer of almond cream (or pastry cream) onto the dough and spread it evenly, leaving about 1 cm of the edge free.
4. Place the ring back around the dough and bake in a preheated oven at 175°C (347°F) for about 20 minutes. The crust is ready when the edges are golden brown and the cream is lightly colored. Remove the baking ring immediately after baking; it might be difficult to remove if the crust cools completely.
5. Allow the crust to cool completely.
Once the crust is cooled, stir 200 grams of pastry cream until smooth. Then, whip 50 ml of heavy cream until stiff peaks form. Fold the whipped cream into the pastry cream and transfer the mixture to a piping bag. Pipe the cream onto the cooled crust and spread it evenly. Decorate with your choice of red fruit.
Enjoy!