Raspberry Tart

Preparation

Step 1: Pre-bake the shortcrust pastry

Preheat the oven to 180°C. Roll out the shortcrust pastry into a buttered 24 cm tart pan. Prick the base with a fork, line with parchment paper and baking beans, then blind bake for 15 minutes.

Remove the paper and beans, then bake for another 5 minutes until the base is nicely golden. Let it cool completely on a wire rack — the pastry must be crisp enough to hold the filling.

Step 2: Make the pastry cream

In a saucepan, heat the milk with the vanilla extract until simmering. Meanwhile, whisk the egg yolks with the sugar until pale, then stir in the cornstarch.

Pour the hot milk over the egg mixture while whisking, then return everything to the saucepan. Thicken over medium heat, stirring constantly for 3 to 4 minutes, until you get a thick and smooth cream.

Step 3: Smooth and chill the cream

Off the heat, stir the diced butter and lemon juice into the hot cream until fully incorporated. Transfer to a wide dish.

Cover the cream with plastic wrap directly on the surface to prevent a skin from forming, and let it cool at room temperature before refrigerating for 1 hour.

Step 4: Fill the tart

Whisk the chilled pastry cream for a few seconds to loosen it. Spread it over the pre-baked crust and smooth it with a spatula or piping bag for an even finish.

Arrange the raspberries harmoniously on top of the cream, pressing them in very lightly. Alternate sizes and directions for a natural, indulgent look.

Step 5: The shiny glaze

In a small saucepan, melt raspberry jelly or sieved jam with a spoonful of lemon juice. Gently brush the raspberries with a pastry brush to give them a beautiful glossy finish.

This thin glaze protects the fruit from oxidation and adds a professional patisserie touch.

Step 6: Chill and serve

Refrigerate the tart for at least 2 hours so the cream sets perfectly. Dust with icing sugar just before serving, ideally through a fine sieve.

Take the tart out 15 minutes before eating: raspberry aromas come out better when slightly cool. Serve generous slices, with a scoop of raspberry sorbet for the most indulgent.