A not-too-sweet tart that uses the last of the summer raspberries, before we enter autumn. The shortcrust pastry has a hint of thyme that does not overpower with its taste, but breaks the sweetness of the frangipane and shortcrust pastry.
RASPBERRY TART WITH FRANGIPANE
10 SERVINGS.
CHOCOLATE CREMEUX:
1/4 GELATINE SHEET
60 G DARK CHOCOLATE, MIN 55%
1 EGG YOLK (ca. 20 G, if you use pasteurized egg yolks)
10 G SUGAR
40 G WHOLE MILK, 3,5% FAT
40 G HEAVY CREAM, 36% FAT
1 PINCH OF SALT
Soak the gelatine sheet in cold water for at least 5 minutes.
Finely chop the chocolate and place it in a bowl. If you are using chocolate buttons, such as Callebaut, you do not need to chop it.
Whisk the egg yolks and sugar together.
Heat the milk and cream to the boiling point, and quickly whisk it into the egg yolks to prevent it from scrambling.
Pour the mixture back into the saucepan and heat it to 83 °C, stirring constantly.
Wring out the water from the gelatine sheet and stir it into the cream, to desolve it.
Pour the cream over the finely chopped chocolate and stir everything together with a rubber spatula until you have a glossy, uniform cream.
Add salt and blend the mixture. If there are any air bubbles, you may want to strain the cream through a fine-mesh sieve to remove them before distributing the cremeux into a tourbillon silicone mould (14 cm in diameter). Cover the cremeux with cling film, place the mould on a plate and place it in the freezer overnight.
Save the remaining cremeux to spread on top of the tart.
SHORT CRUST PASTRY WITH THYME:
25 G ALMONDS
125 G FLOUR
50 G ICING SUGAR
75 G COLD BUTTER, CUBED
2 EGG YOLKS
1 TSP THYME, FRESHLY CHOPPED
Blend almonds to crumbs in a food processor. Blend very finely, but not for too long, as it will turn into almond butter.
Add the flour, icing sugar and cubed butter to the food processor and pulse the ingredients together in short burst.
Quickly assemble the pastry with the egg yolks.
Roll out the pastry thinly to approx. 3 mm, between two pieces of baking paper and let it rest in the refrigerator for at least 1 hour.
Line a 21 cm perforated tart ring with the pastry and prick the bottom with a fork. It’s easiest if you first cut out the base with the ring and then cut strips of pastry out, slightly higher than the edge of the tart ring and then line the edge of the tart ring with them. Press the dough lightly onto the edge before cutting off the excess pastry.
Blind bake the tart base in the oven at 175 °C for about 10 minutes with baking beans on top of a piece of baking paper, remove the beans before adding the filling.
FRANGIPANE:
100 G ALMOND FLOUR
100 G SUGAR
100 G SOFTENED BUTTER
1 EGG
Cream the softened butter in a bowl, add the sugar and almond flour and beat until light and fluffy.
Mix in the egg.
Spread the frangipane evenly over the hot tart crust and bake for another 15-18 minutes at 175°C until nicely golden.
Remove the tart from the oven and let it cool completely, before carefully removing the tart ring.
DECORATION:
FRESH RASPBERRIES
FRESH THYME
Carefully remove de the cremeux from the mould and place it in the centre of the tart.
Spread the excess cremeux on the edge of the tart, this will help the raspberries stay in place.
Wash and cut the raspberries in half and decorate the tart with a ring of berries.
Finally, place a few fresh thyme sprigs on top and serve.