Raspberry Rose French Tart

makes one 8-9" tart

Tart dough (recipe from David Leibovitz, I recommend reading his recipe on his site - it's funny)
90 g (3 ounces) unsalted butter, cut into pieces
1 tablespoon vegetable oil 
3 tablespoons water
1 tablespoon sugar
1/8 teaspoon salt
150 g (5oz, or 1 slightly-rounded cup) flour
  1. Preheat the oven to 410º F 
  2. In a medium-sized ovenproof bowl, combine the butter, oil, water, sugar, and salt.
  3. Place the bowl in the oven for 15 minutes, until the butter is bubbling and starts to brown just around the edges.
  4. When done, remove the bowl from oven (and be careful, since the bowl will be hot and the mixture might sputter a bit), dump in the flour and stir it in quickly, until it comes together and forms a ball which pulls away from the sides of the bowl.
  5. Transfer the dough to a 9-inch (23 cm) tart mold with a removable bottom and spread it a bit with a spatula OR transfer the dough to your mini tart pans. It doesn't matter the size of your tart pans. Save a raspberry size piece of dough and set it aside.
  6. Once the dough is cool enough to handle, pat it into the shell with the heel of your and, and use your fingers to press it up the sides of the tart mold. 
  7. Prick the dough all over with the tines of a fork about ten times, then bake the tart shell in the oven at 410F for 15 minutes, or until the dough is golden brown.
  8. Remove from the oven and if there are any sizable cracks, use the bit of reserved dough to fill in and patch them.
  9. I find it best to pinch off a small amount of the reserved dough, roll it gently between your fingers to soften it, then wedge it into the cracks, smoothing it gently with your pinky.
  10. Let the shell cool before filling.  Next, make the rose cream.

Rose crème pâtissière (modified from Teatime in Paris book by Jill Colonna)
500g whole milk 
6 egg yolks
80g granulated sugar
40g cornstarch
1.5 tbsp rose water
  1. Pour the milk into a saucepan and gradually bring to a boil over medium-low heat.
  2. In a mixing bowl, whisk the yolk and the sugar until pale.  Then wshik in the cornstarch until pale, smooth and creamy. You can hand whisk or use a handheld mixer.
  3. As soon as th milk starts to boil, pour half the milk into the egg yolk mix and whisk until combined. Then pour back into the saucepan and hand whisk continuously over heat until thickened.  Take off the heat as soon as you have a few thick bubbles.
  4. Immediately place plastic wrap directly in contact with the hot pastry cream.  This helps to avoid a film forming on top, otherwise you will have a lumpy cream you will have to strain).  
  5. Place in the fridge for an hour (or freezer for 10 minutes 0 until cool).  
  6. Once cool, remove the film and whisk the cream again until its nice and smooth.  Add in the 1.5 tbsp rose water.  
White chocolate layer (optional)
2 handfuls white chocolate chips
  1. Place the white chocolate chips in the microwave and heat in 30 second intervals at 50% microwave power. Stir in between each interval until melted. 
1 pound raspberries, washed and dried
  1. First, spread a fine layer of white chocolate on the bottom of your cooled tart shell.  This is an optional step.  This helps keep the tart dough from getting soggy.  If you are going to eat this right away, then I recommend skipping this step.  If you are going to serve your tart for later, I recommend doing this step. 
  2. Next, Spread the pastry cream inside the tart until even.
  3. Arrange the raspberries in a circle, starting with the outside and working your way in
  4. Keep in the refrigerator until ready to serve. The tart keeps in the fridge for 2-3 days but is best served immediately!
Printed from Peonies & Orange Blossoms