A modern and delicious Raspberry Tart, with vanilla Cream. Everyone says: VOW and YUM
About this recipe
Today we are making a dessert that I call efficient
"Efficient", because though it takes less time than a complex dessert, people say a big "VOW"
Statisticians would describe this dessert as "efficient, as the ratio Vow-effect to Effort is maximum". I describe it as "perfect dessert for minimum effort to maximum success"
A delicious tart made of shortcrust pastry, a soft almond sponge, a vanilla cream, topped with a raspberry jelly
Nothing really complicated, just a few steps to follow, with all the details I will show you
That's the kinda dessert I make on Saturday night when I am asked last minute to attend a Sunday party
Ready to make this beauty ?
Diagram
Tart shell
1. Let's start with the Creamed Sweetened Short Pastry (⅔ Cup or 200 g):
3. I told you that the final weight is ⅔ Cup or 200 g, but plan to make more as it will be more convenient to roll out
4. I recommend to wrap this dough airtight and store in the fridge for at least 2 hours
5. Take the shortcrust dough out of the fridge, remove the plastic wrap
6. Then roll out, and line a pastry ring or a mold
7. Cool down in fridge for 2 hours
8. I showed you how to line and blind bake, HERE
9. I recommend using a perforated silicone mat, for better results: To purchase online, see HERE
Perforated Baking Pan
Silicone Baking Mat
Perforated Baking Mat
The soft sponge
10. Add into a mixing bowl the Butter (⅓ Cup or 65 g)
11. Add in the Sugar (1 Tablespoon or 20 g) and stir with a whisk
Large Mixing Bowls, Stainless Steel
DeBuyer Whisk
KitchenAid Whisk
12. Add in the Eggs (3 Tablespoons or 65 g)
13. Mix
14. Add in the Almond Flour (½ Cup or 40 g) and mix
First Baking
15. We are going to bake in 2 steps, to avoid the sponge to soak the crust
16. 
Bake in preheated oven at 340 °F / 170 °C for 5 minutes
17. Remove from the oven
18. Pour in the batter, using an offset Icing Spatula
Second Baking
19. Bake in preheated oven at 340 °F / 170 °C for 10 minutes
20. Remove from the oven and cool down at room temperature
21. Store in the fridge for at least 2 hours
22. Remove the pastry ring and scrape the side with a microplane
23. You may also soak with Syrup, optionally
24. Keep in the fridge
The whipped ganache
25. Let's start with the White Whipped Ganache (¼ lbs or 100 g):
27. Also scrape the seeds of the Vanilla Bean (1) and add into the hot milk
28. I told you that the final weight is ¼ lbs or 100 g, but plan more, as it will be more convenient to whip
29. Once made, wrap airtight, and keep in the fridge for at least 2 hours
30. Once done and completely cooled down (a few hours), whip the White Whipped Ganache (¼ lbs or 100 g)
31. Pour onto the tart
32. Spread
33. Store in the fridge
The Raspberry Jelly
34. We are going to make a jelly, rather than a jam, as a jam (confit) is more difficult to unmold than a jelly
35. Bloom the Gelatin Sheets (0.14 oz or 4 g) in cold water
36. You may mix Raspberries ou buy the Raspberry purée (½ Cup or 120 g) (sold frozen in supermarkets)
37. In a mixing bowl, mix the Raspberry purée (½ Cup or 120 g), the Water (1 Tablespoon or 20 g) and the Sugar (3 Tablespoons or 40 g)
38. Warm in a micro-wave or in a saucepan
39. Remove the gelatin from the water and squeeze
40. Add into the hot liquid
41. Stir
42. For the molds, there are several options
43. ● "Silikomart Tourbillon100 Silicone Mold" : To purchase online, see HERE
44. ● "Pavoni “Top Ipnosi” 6″3" : To purchase online, see HERE
Silikomart Tourbillon100 Silicone Mold
Pavoni “Top Ipnosi” 6″3
45. I prefer the mold from PAVONI, 6.29" (or 6 19/64" or 16 cm) in diameter
46. To purchase online, see HERE
47. Pour the liquid into the mold
48. Freeze for at least 3 hours
Assembling
49. Remove the tart from the fridge
50. Remove the mold from the freezer
51. Do not pull the jelly from the mold, it may break!
52. Instead, flip the mold, and pull the mold away from the jelly
53. Center the frozen jelly onto the tart
54. Store in fridge
55. Split the Raspberries (½ Cup or 100 g) : Buy fresh raspberries, avoid frozen ones that would turn soggy and ugly
56. Lay them around the tart
57. Store in the fridge for at least 2 hours
That's it!
Bon appétit !!
