The irresistible Raspberry-Vanilla Tart

Written by admindianiko
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How I love this pie… One slice is not enough, oh no believe me! It’s a bit of a twist on the traditional raspberry tartlets from bakeries, but this raspberry coulis that still melts in the mouth makes all the difference!


The sweet pastry

Ingredients :

– 100g softened butter

– 80g icing sugar

– 1 medium-sized egg

– 200g of flour

– 3g of salt

1. In a bowl, mix the softened butter with the icing sugar until you obtain a creamy butter.

2. Add the egg and mix.

3. Add the flour and salt and mix lightly to incorporate the butter. Your dough is not ready yet…



Mill the dough
1. Pour all the dough on your work surface and push it with the palm of your hand, as in the photo below.

2. Quickly your dough will become smooth and ready to be rolled.

3. Film it and leave to rest for 1 hour in a cool place.



1. Take out your pie dough (and my trick to not dirty anything or add too much flour is to spread it between 2 sheets of parchment paper) and spread it.

2. Once spread, if you can manage it, roll the dough on the rolling pin and put it back on the lightly buttered pie pan.

3. Cut the excess pastry around the edges.

Blank cooking
Preheat your oven to 180 degrees!

1. Prick and bake for 13 minutes in the oven.

If you have a little time put your pie in the freezer for about ten minutes and bake right after, the thermal shock will make the pie even more crunchy!



Ingredients :

– 250g of milk

– 1 vanilla pod

– 1 egg

– 30g of sugar

– 30g cornstarch

1. Whisk the egg yolk and sugar in a bowl. Add the cornstarch to it.

2. In a saucepan heat the milk and the scraped vanilla pod, be careful the milk should not boil only smoked.

3. Pour some of the hot milk over the egg-sugar-cornflour mixture and mix. Pour everything back into the saucepan.

4. Cook and never stop whisking, at the *plop* of boiling, count 1 minutes and it’s ready.


Raspberry coulis

Ingredients :

– 330g of solidified raspberries

– 35g of sugar

– 2 sheets of gelatin

1. In a potinclude the raspberries and sugar. Cook over moo warm for many minutes, mixing every so often. After a great 5 minutes, the raspberries will have begun to eject. At this point, turn off the warm and mix everything with an submersion blender.

2. In a bowl, include cold water and douse the gelatin sheets.

3. Employing a strainer, pass all the coulis to evacuate all the grains and get a impeccably smooth coulis.

4. Crush the gelatin and include it to the coulis, blend and it’s prepared!

1. Once the pie shell is cooked and cooled, add the pastry cream.

2. Then pour the raspberry coulis and refrigerate until tasting. You can decorate with some fresh raspberries.

It’s ready !








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