Raspberry Creme Tart
1 package frozen puff pastry sheets
1 cup large fresh raspberries, rinsed
6 egg yolks
1/2 cup sugar
1/4 cup flour
1 teaspoon vanilla extract (or 1/2 vanilla bean, slit open and
scraped)
2 cups hot whole milk
3 tablespoons butter
1 cup heavy or whipping cream
2 tablespoons powdered sugar
-Preheat oven to 425 degrees.
-Place unwrapped frozen puff pastry sheets on clean
counter. Allow to sit for 10 minutes, then carefully try to
unfold flat on surface. If dough is not yet ready, tent the
dough by opening the 3 surfaces so they are exposed to
the air and let rest another 15 minutes.
-Roll dough on lightly floured counter out to a 12 inch by
10" rectangle. Place on cookie sheet lined with parchment
paper or a silpad. Poke pastry at frequent intervals with
fork tines. Place in freezer for 15 minutes before baking.
Remove from freezer and place immediately into
preheated oven. Bake pastry for 20 minutes until golden
brown. Remove from oven and allow to cool.
-While the first sheet of dough is cooking roll out the other
sheet of dough to a 14 by 12 inch rectangle. Cut eight
strips about 3/4 inch wide down the length of the dough.
Take 2 dough strips at a time and holding at one end,
twist them tightly about each other to create a rope of
dough. (2 strips should end up 12 inches long and 2 strips
should be 10 inches long.) Place on cookie sheet lined with
parchment paper or silpad and place in freezer for 15
minutes. Remove and place in 425 degree oven. Bake for
20 minutes until golden brown. (If ropes begin to curl,
reach in with a spatula or wooden spoon to straighten
them. Remove from oven and allow to cool.
Prepare Pastry Cream (Creme Patiserrie):
-Place the 6 egg yolks and sugar together in a mixing bowl
and beat until thick ribbons fall from the beaters when
lifted. Stir in the flour.
-Place the milk into a medium-sized saucepan. (If using
the vanilla bean, split the bean open and scape out the
seeds with a small sharp knife and add the seeds and the
pod to the milk. Bring the milk to a simmer over medium-
high heat then remove from heat.
-Add about 1/2 cup hot milk to the egg yolks beating
constantly until well blended. Add another 1/2 cup milk
and stir it in then return milk and eggs mixture back to
the rest of the milk in the saucepan. Heat until mixture
comes to a boil over medium-high heat then continue to
boil and stir for one minute. Remove the pan from the
heat. Whisk in the butter and if using vanilla extract, add
that. (If vanilla pod was used, remove it at this point.)
Place pastry cream into a bowl and lay a piece of
plastic wrap directly on the cream and chill for at least 1
hour.
To Assemble Tart:
-Place flat sheet of cooked pastry on serving tray. Trim
ropes of pastry with a small sharp knife until a rope fits
nicely down each outer edge of the tart. Pipe or spoon a
small amount of the pastry cream on the bottom side of
each rope then press in place on the edges of the tart.
-Fill the indentation in the tart with the pastry cream
smoothing to an even surface with a spatula or back of
a spoon.
-Place fresh raspberries, hulled side down on the pastry
cream in an interesting pattern leaving space to pipe
whipped cream in between the berries. Place remaining
whipped cream into pastry bag with star tip and pipe
cream in between the raspberries on the top of the tart.
Chill for at least 1 1/2 hours before serving.
-To serve, cut down the middle lengthwise and then
across at regular intervals 3 or 4 times to create 8 - 10
servings.
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