When people asked me about what dessert is easy and pretty much never failed. The first thing come up my mind is Tart. This sweet tart is assembled with crumbly crust that filled with smooth vanilla custard, topped with soft and sour raspberries. This is a simple and delicious dessert that you can easy to bake at home with simple equipments.
To save the baking time, you can skip making the tart crust from scratch and buy pre-made tarts or dessert shells, but make sure you read any instructions for preparation, especially if the tarts are frozen.
- Pricking the crust with a folk is to make sure the steam to escape and prevents bubbles from forming from the bottom of the crust. Do not skip this step if you want to form a crumbly crust.
- 60g Butter (in room temperature)
- 37g Icing Sugar
- 23g Egg
- 12g Grounded Almond
- 100g All-pupose Flour
- A pinch of Salt
- 125g Milk
- 1/2 Vanilla Bean
- 22g Egg Yolks
- 9g Corn Flour
- 4g All-pupose Flour
- 10g Butter
- 80g Raspberries jams
- Combine the butter and icing sugar in a mixing bowl.
- Add the egg, salt, grounded almond, and shifted flour in the butter mixture. Combine until it forms a smooth dough. Do not over knead the dough. Then cover the dough with clingfilm at least 30 minutes or overnight.
- Preheat the oven to 165 degrees.
- Take out the dough from the fridge, then roll it out into a circle slightly larger than the tart tin and about 0.3-0.5cm thick. Carefully flip the pastry into a tart tin and gently press the pastry into the sides of the tin, filling in any cracks with pastry and patting it flat with your fingertips. Trim the edges.
- Prick the bottom of the crust with a fork, make sure not to poke through. Alternative, you can use pie weights.
- Bake the crust for 15-17 minutes or until it is golden brown in 165 degrees. Remove from the oven, let it cool until room temperature.
- Heat the milk and vanilla bean in a saucepan over medium heat. Bring it to almost boil (but not actually boiling). Remove from the heat and set aside.
- Meanwhile, shift the corn flour and all-pupose flour, then combine it with egg yolk and sugar in a mixing bowl.
- Pour small amount of the hot milk mixture to the egg mixture and quickly whisk to combine. Slowly add the rest of milk while whisking.
- Place a mesh strainer over the saucepan (vanilla bean should be taken out from the mixture) and pour the custard mixture back into the saucepan. Cook the mixture over medium heat while constantly mixing with a spatula. It will take 10-15 minutes for the custard to thicken.
- Making sure to scrape off the custard on the entire bottom and the corners of the pan to prevent scorching. Custard should be shiny and drops intermittently when you lift up the spatula. Remove the saucepan from the heat and combine the butter.
- Transfer the custard to a tray and cover it with a clingfilm to prevent a film form on the top of the custard. Place it in the refrigerate and cool it down.
- When it’s cool, put the custard back into a bowl and whisk until nice and smooth. The custard is now ready to use.
- Spread the raspberry jam on the bottom of the crust. Then spread the custard on top of the jam. Place the raspberries on top. Enjoy.