Raspberry Tart

🍳 Step-by-Step Instructions

1. Make and Bake the Crust

1. Pulse: In a food processor, pulse the flour, powdered sugar, and salt. Add the cold cubed butter and pulse until the mixture looks like coarse sand.
2. Bind: Add the egg yolk and ice water. Pulse just until the dough starts to clump together. Gather into a disc, wrap in plastic, and chill for 30 minutes.
3. Roll & Press: Roll the dough into a 12-inch circle on a floured surface. Press it gently into a 9-inch tart pan with a removable bottom. Trim the excess edges. Freeze the crust for 15 minutes.
4. Blind Bake: Preheat your oven to 375°F (190°C). Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, remove the paper and weights, and bake for another 10 minutes until golden brown. Cool completely.

2. Cook the Pastry Cream

1. Heat Milk: In a saucepan, heat the milk and vanilla until steaming (do not boil).
2. Whisk: In a medium bowl, whisk the egg yolks, sugar, and cornstarch until pale and thick.
3. Temper: Slowly ladle a few tablespoons of the hot milk into the egg mixture while whisking constantly to prevent cooking the eggs. Gradually pour the warmed egg mixture back into the saucepan with the rest of the milk.
4. Thicken: Cook over medium heat, whisking vigorously, until the mixture bubbles and becomes thick like pudding. Remove from heat and stir in the 2 tablespoons of butter.
5. Chill: Transfer the cream to a bowl. Press plastic wrap directly onto the surface of the cream to prevent a skin from forming. Refrigerate for at least 2 hours.

3. Assemble the Tart

1. Fill: Give the chilled pastry cream a quick whisk to smooth it out. Spread it evenly into the cooled tart shell.
2. Arrange: Arrange the fresh raspberries top-side up over the cream in tight, concentric circles starting from the outside edge.
3. Glaze: Heat the jam and water in the microwave for 15 seconds until liquid. Gently brush the tops of the berries with the warm glaze for a beautiful pastry-shop shine. Chill for 30 minutes before slicing.