Raspberry Tart with Shortbread Crust
How to Make It
Make the cream base (ingredients to the left). In a medium bowl, vigorously whisk together the egg yolks and sugar just until lightened. Whisk in the cornstarch. In a saucepan, warm the milk and pour it slowly over the egg mixture while whisking constantly. Pour the entire mixture back into the saucepan and cook over medium heat, whisking constantly, until very thick, about 5 minutes.
Soak the gelatin sheets for 10 minutes in a bowl of cold water. (If using powdered gelatin, sprinkle it over 1/4 cup plus 2 1/2 tbsp (100 mL) of cold water and stir to moisten it; let soften for 5 minutes.) Squeeze the water from the gelatin sheets and add them to the warm water; stir to dissolve. Stir the gelatin mixture into the warm custard (or stir in the softened powdered gelatin, if using, until fully melted). Cool slightly. Add the butter pieces to the cream. Using an immersion blender, blend the custard until smooth and the butter is incorporated. Cover the surface with plastic wrap and refrigerate.
Preheat the oven to 340°F/170°C.
Make the shortbread pastry. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter, sugar, flour, salt, and baking powder on low speed, just until it has a sandy texture (you can also use a handheld mixer). Gently beat in the egg yolks, working the dough as little as possible.
Line the tart ring with the dough, line with foil or parchment paper, and pour ceramic pie weights on the paper. Spread them out evenly and prebake it for 15 minutes, following the step-by-step instructions on page 000. Cool completely. Remove the weights and ring.
Assemble the tart. Whip the cream and fold it into the cream base using a silicone spatula. Spread the cream evenly over the prebaked crust and place the raspberries on top. Drizzle the honey on the top. Refrigerate for at least 2 hours.
FOR THE SHORTBREAD PASTRY
1 stick minus 1 tbsp (3 1/2 oz/100 g) unsalted butter, room temperature
1/4 cup plus 3 tbsp plus 1/2 tsp (3 1/8 oz/90Serves 6 to 8 g) granulated sugar
1 1/3 cups plus 2 tsp (4 3/4 oz/135 g) all-purpose flour
1/3 tsp (1/10 oz/2 g) salt
1 2/3 tsp (1/4 oz/7 g) baking powder
2 large (1 1/3 oz/38 g) egg yolks
FOR THE TOPPING
2 pints (16 oz/452 g) fresh raspberries
1 tbsp (15 mL) honey
Excerpted from the book Maison Kayser’s French Pastry Workshop by Eric Kayser, published on September 12, 2017 by Black Dog & Leventhal, a division of Hachette Book Group. Copyright 2017 Eric Kayser.