Raspberry Tart with Crème Pâtissière & Rosemary

Name: Raspberry Tart with Crème Pâtissière & Rosemary
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: Serves 4
Ingredients: 25 g/1 oz/scant ¼ cup cornflour (corn starch); 300 g/10½ oz/heaped 2⅓ cups raspberries; 70 g/2½ oz/heaped ½ cup icing (confectioners’) sugar; icing (confectioners’) sugar, to decorate; a pinch of salt; 90 g/3¼ oz/¾ cup plain (all purpose) flour; 1 tsp chopped rosemary leaves; grated zest of ½ lime; 1 tbsp unsalted butter; 60 g/2¼ oz unsalted butter, softened; 2 egg yolks; 250 ml/9 fl oz/1 cup full-fat milk; 2 tbsp crème fraîche; ½ vanilla pod, split lengthways; 50 g/1¾ oz/scant ¼ cup caster (superfine) sugar; 1 tsp baking powder; 3 egg yolks; juice of ½ lime

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 15

Appears in

French Countryside Cooking

By Daniel Galmiche

Published 2021

About

I have included a few recipes with raspberries in this chapter, and with herbs too, but I can assure you they are totally different. Here, for example, the touch of grated lime, the crème fraîche and the rosemary bring a unique balance to the dessert with its crunchy Breton sablé pastry.

Ingredients

300 g/10½ oz/heaped 2⅓ cups raspberries
icing (confectioners’) sugar,

Dessert
Vegetarian
Pie

Method

Preheat the oven to 170°C/325°C/gas 3. To make the sablé pastry, sift together the flour and baking powder in a bowl. Whisk together the sugar, butter,