Raspberries Red Passion tart

by | Jun 12, 2017 | Pastry, Tarts | 0 comments

Raspberries are my favorite berries….so today another summery dessert.
It is a rich tart, made of different textures: silky,soft, crunchy, where the taste of raspberries is ruling.
A fresh and greedy treat, festive and delicious Sunday dessert.

Crostata red passion 1

Crostata red passion 2

Crostata red passion 3

Raspberries Red Passion tart

Yield: serves 8

Ingredients

Short crust pastry by Michalak

  • 1.5 cups (190 g) pastry flour
  • 1 tbsp + 2 tsp (20 g) potatoes starch
  • ¾ cup less 1 tbsp (90 g) icing sugar
  • ½ cup + 1.5 tbsp (130 g) soft unsalted butter
  • ¼ + 1/8 cup (35 g) almond flour
  • a generous pinch of salt
  • 1 small-medium whole egg (50 g), lightly beaten

Almond filling

  • ½ cup (50 g) almond flour
  • 3 tbsp + 1 tsp (50 g) superfine granulated sugar
  • 3.5 tbsp (50 g) soft unsalted butter
  • 1 small-medium whole egg (50 g)
  • 1 tbsp + 2 tsp (25 g) heavy cream

Raspberries confit

  • 1 cup + 2 tsp (250 g) raspberries puree
  • 1 tbsp + 2 tsp (25 g) superfine granulated sugar
  • ¼ tsp + 1/8 tsp + 1/8 tsp (2.5 g) Nh pectin

Raspberries mousse

  • 1 cup + 1.5 tbsp (285 g) raspberries puree
  • 2/3 cup (85 g) icing sugar
  • 8,5 g di gelatin sheets (200 bloom) - 1.75%
  • juice from 1 lemon
  • ½ cup (120 g) whipping cream

Red mirror glaze

  • ½ cup less 1.5 tbsp (92 g) water
  • 1.5 cups + 1 tsp (305 g) superfine granulated sugar
  • 1 cup (221 g) heavy cream
  • 1/3 cup (105 g) glucose syrup
  • 1/8 cup (40 g) inverted sugar syrup (or honey)
  • a generous pinch pf salt
  • 15.6 g gelatin sheets (200 bloom)
  • 2 g red food coloring

Instructions

    Short crust pastry by Michalak
    In the bowl of a stand mixer fitted with paddle attachment, sift all the flours, icing sugar, potatoes starch and salt.
    Add butter and mix to combine.
    Add the whole egg and mix just the time to have a combined mixture.
    Flatten the dough into a disc and refrigerate for a coulpe of hours.
    Almond filling
    Soften the butter with a small whisk.
    Then add sugar and almond flour and mix to combine.
    Then, add whole egg, mix to combine (do not whisk), then the heavy cream.
    Mix until well incorpotared.
    To line the pastry ring
    Brush the interior of your ring with butter (8 inches - 21.) and place on a baking tray with baking paper (I used microperforated round tart ring, microperforated tray and Silpat non-stick mat).
    Roll the dough gently until you have an even 3mm thickness
    Gently ease the dough into the sides of the ring, use your fingertips to press the pastry into the edges and up the wall of the tin.
    Using the knife, remove the overhanging pastry.
    Prick the base with a fork and refrigerate for 2 hours.
    To bake
    Heat fan oven to 320 F - 160°C.
    Bake the tart shell for 20 minutes.
    Pour the almond filling in a pastry bag and spread it out evenly and smooth the top.
    Bake for 22 minutes.
    Raspberries confit
    In a small bowl, combine sugar with pectin.
    Heat raspberries puree until 145F - 60°C and add sugar/pectin mixture and stir to combine.
    Bring the mixture to boil and cook for 2 minutes, stirring constantly.
    Mix with a hand blender and when the mixture reaches 165F - 75°C, pour over cooled almond filling.
    Refrigerate to set.
    Raspberries mousse
    Soak gelatin sheets in cold water.
    To raspberries puree, add icing sugar, lemon juice and blend to combine.
    Heat a part of raspberries puree, add wringed gelatin sheets and stir to melt.
    Add the remaining puree to the mixture, stir to combine.
    Whip cream until soft peaks form and in batches, add the whipped cream to the raspberries mixture.
    Lay the silicone mould (or a pastry ring 7 inches-18 cm) on a plate.
    Pour the raspberries mousse into the mould to get 2 cm thick and freeze.
    Red mirror glaze
    Soak gelatin sheets in cold water and set aside.
    In a small saucepan, bring heavy cream, glucose syrup, inverted sugar syrup and salt to a boil.
    Meanwhile, cook water and sugar until 258F - 125°C.
    Gradually, pour the boiling syrup on heavy cream mixture and mix to combine.
    When the temperatures reaches 160F - 70°C add wringed gelatin sheets and food coloring.
    With a hand blender, mix until well combined (see notes).
    Let cool until 95F-105F - 35-40°C before using.
    The glaze does not need to be refrigerated overnight before using.
    To assemble
    Place the tart on a serving plate and brush the surface with neutral glaze or red glaze.
    Remove the frozen raspberries mousse from the mould (or from the ring) and place on a rack to glaze.
    Wait some seconds, then with a knife, clean the edges.and using a spatula, lay gently the mousse on the tart.
    Garnish with raspberries as you prefer.
    To serve
    Refrigerate for 4-6 hours to allow the mousse bring back to right temperature.

Crostata red passion 4

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