I'm really glad you guys guys seemed to like the photo of my raspberry almond tartlet that I posted earlier today! A couple people asked for the recipe in the comments, so for sake of not having to reply to everyone individually, I figured I'd just post it for all of /r/baking to make and enjoy! I'm sure this would work just fine as a full-size tart or even as the larger individual tarts, if you change the bake times, but I used miniature silicone baking cups to make mine, so the bake time is tailored to that size. It seems like a long process to make them, but it's really not bad, and it's super worth it. Happy baking!
Pate Sucree Shells
½ cup powdered sugar, sifted 10 tbsp butter, softened 1 tbsp milk 1 large egg 2 cups flour Tartlet cups/pans
In a stand mixer with a paddle attachment, cream the powdered sugar and butter. Add the milk and egg, and mix until fully combined. Add the flour a little bit at a time, continuing to mix until everything is just combined. Form the dough into a disc, and cover fully with plastic wrap. Refrigerate for at least 1 hour, until fully chilled. Once chilled, preheat your oven to 450°F. Use a cookie scoop to evenly distribute the dough between the tartlet cups/pans, and press them into shape, and place them on a baking sheet. Poke the bottoms of each tartlet with a fork. Cover each one completely with aluminum foil, and place a baking weight (I use a handful of kidney beans) in each one. Bake the tartlets for 10 minutes. Remove them from the oven, turn the oven down to 375°F, and remove the weight and foil from the tartlets. Put them back in the oven and bake them for another 10 minutes. Let cool completely before filling
Almond Pastry Cream
2 cups milk 5 egg yolks 7 tbsp sugar 3 tbsp flour 3 tbsp cornstarch 2 tbsp butter Almond extract to taste (I used 3 tsp)
Mix sugar and egg yolks together until fully combined. Add flour and cornstarch, and whisk until the mixture is like a paste. Put the milk in a medium saucepan and bring it to a full boil on the stove. Gradually add about half the boiling milk to the paste mixture, whisking well, until it’s combined. Add the mixture back into the milk in the pan, and set it back on the stovetop. Cook until the mixture begins to bubble, whisking all the while. Move the mixture to a clean bowl, and add the butter and almond extract, making sure to whisk well until the butter is melted and the mixture is smooth. Cover the pastry cream with plastic wrap, making sure to press the wrap directly onto the cream to prevent a skin from forming, and place in the refrigerator. Cool completely before using
Raspberry Coulis
1 bag frozen red raspberries ½ cup sugar ¼ cup water 1 ½ tbsp cornstarch
Combine the sugar, water, and cornstarch in a small saucepan, and heat on the stovetop. Add the raspberries, and cook them into the mixture, mashing them as they soften. Once no more solid pieces of fruit are present, strain the mixture into a clean bowl through a fine wire sieve to remove the seeds. Press down on the remaining mixture in the sieve to force all the juice through the slots, and discard the seeds when finished. Cover the bowl with plastic wrap and place it in the refrigerator, and cool completely before use
Assembly
Remove the tartlet shells from the baking cups/pans. Add ½ tbsp of raspberry coulis to the bottom of each shell, and use a toothpick to spread it evenly across the bottom so it’s fully coated. Fit a pastry bag with a frosting tip (I used a Wilton 1M tip), and fill the bag with the almond pastry cream. Form a full circle with the pastry cream in each of the tartlet cups. Top with a fresh raspberry and mint leaf, and serve immediately. If storing, be sure to cover the tartlets fully to prevent the pastry cream from becoming gummy.
Submitted January 23, 2015 at 09:29AM by xAnDeinerSeitex http://ift.tt/1EzbCNi Baking
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