Raspberry and Lime Tart Recipe | Pastry1 Magazine

 

For three tarts for six people

 

CHEF'S TIP: Don't overmix the Breton shortbread mixture to give it volume and an incomparable crunch.

INGREDIENTS:

 

360 g T55 flour
270 g butter
240 g icing sugar
18 g baking powder
6 g salt bloom
108 g egg yolks

PROCESS:

 

Mix the flour, butter, icing sugar, baking powder and salt bloom in the bowl of a beater until smooth. Add the egg yolks in three batches. Place in tray. Roll out to a thickness of 6.5 mm to make the tart crust. Bake at 170°C (grease the edges of the molds with butter).

 

DIPLOMAT CREAM WITH MADAGASCAN VANILLA AND LIME

INGREDIENTS:

600 g milk
75 g 35% fat liquid cream
90 g butter
132 g sugar
60 g custard powder
60 g whole eggs
60 g egg yolks
Zest of 1/2 a lime
300 g 35% fat whipped cream

 

PROCESS:

 

Place the milk and cream in a saucepan and bring to a boil. Add the butter. Weigh out the sugar and custard powder and whisk together before adding the eggs and egg yolks. Once boiling, pour the mixture into the milk and cook for 2.5 minutes, before bringing back to a boil again. Cool the cream rapidly. Add the zest. After cooling, whisk the 300 g cream. Stir into the pastry cream.