This delicious mary berry crème pâtissière tart is prepared using plain flour, icing sugar, butter, eggs, and raspberries. This delightful raspberry tart recipe offers a perfect dessert option that takes about 90 minutes to prepare and can serve up to 8 people.
Mary Berry Crème Pâtissière Tart Ingredients
For The Pastry
- 175g (6 oz) of plain flour, plus extra for dusting
- 2 tbsp of icing sugar
- 100g (3½ oz) of butter, chilled and cut into small pieces
- 1 free-range egg, beaten
For The Crème Pâtissière
- 150 ml (5 fl oz) of whole milk
- 1 tsp of vanilla extract
- 25g (1 oz) of caster sugar
- 25g (1 oz) of plain flour
- 1 free-range egg
- 75 ml (2½ fl oz) of double cream
For The Topping
- 4 tbsp of raspberry jam
- 450g (1 lb) of raspberries
How To Make Mary Berry Crème Pâtissière Tart
- Prepare the oven: Preheat your oven to 200°C (180°C Fan/Gas 6) to ensure it’s ready for baking.
- Prepare the pastry: Combine the flour, icing sugar, and butter in a food processor until the texture resembles breadcrumbs. Add the beaten egg and blend briefly until the dough forms.
- Roll out the pastry: Lightly flour a clean surface, roll out the dough to 3mm thickness, and cut out eight rounds slightly larger than your tart tins.
- Line the tins: Fit each pastry round into a tart tin, gently molding it to the sides and bottom. Refrigerate the lined tins for 20 minutes to firm up the pastry.
- Bake blind: Prick the chilled pastry bases with a fork, line with baking parchment, and fill with baking beans. Bake for 10 minutes, remove the beans and parchment, and bake for another 5 minutes until golden.
- Prepare the crème pâtissière: Heat the milk with vanilla extract just until scalding. Whisk caster sugar, flour, and an egg in a bowl. Gradually mix in half the hot milk, then return the entire mixture to the saucepan.
- Cook the mixture: Over low heat, stir the milk mixture continuously until it thickens considerably, about 2-3 minutes. Pour into a bowl, cover directly with cling film, and chill until completely cold.
- Combine with cream: Whip the double cream into the chilled crème pâtissière until perfectly smooth, then fill the cooled pastry cases with this cream mixture. Refrigerate until set.
- Prepare the glaze: Simmer the raspberry jam with a tablespoon of water, stirring until smooth. Strain to remove any solids for a clear glaze.
- Assemble the tart: Neatly arrange the raspberries standing upright on the set crème pâtissière in each tart case. Brush evenly with the warm glaze for a shiny, appetizing finish.
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Recipe Tips
- Optimize your dough: Keep the butter cold until you use it, which helps achieve a flakier pastry by preventing the fat from melting before baking.
- Enhance the filling: To deepen the vanilla flavor in the crème pâtissière, infuse the milk with a vanilla pod instead of extract by simmering it gently and removing before mixing.
- Achieve a perfect glaze: Ensure the jam glaze is warm when applying to the raspberries so it spreads evenly without pulling the fruit out of place.
- Modify tart size: Experiment with making mini tarts instead of a single large one to provide individual servings that are perfect for parties or gatherings.
- Adjust tart sweetness: If you prefer a less sweet tart, reduce the icing sugar in the pastry by a tablespoon and increase the flour slightly to compensate.
What To Serve With Crème Pâtissière Tart
Serve your Raspberry Tart with a scoop of clotted cream, a drizzle of honey, candied lemon peel, toasted almond slivers, and a sprinkle of powdered sugar.
You can also pair this tart with rose-infused whipped cream, lavender honey, or a dollop of mascarpone enhanced with a hint of orange zest.
How To Store Crème Pâtissière Tart Leftovers
To Refrigerate: Keep your Raspberry Tart fresh by covering it loosely with foil or plastic wrap. Store in the refrigerator for up to 3 days. Ensure it’s placed on a flat surface to retain its shape.
To Freeze: This tart is best enjoyed fresh and is not suitable for freezing as the pastry may become soggy and the raspberries may lose their structure and flavor upon defrosting.
Frequently Asked Questions
How do I prevent the pastry from shrinking during baking?
To prevent the pastry from shrinking, ensure you chill it in the tart tins for at least 20 minutes before baking. This helps to set the shape and reduce shrinkage.
What can I use instead of raspberry jam for the glaze?
You can substitute raspberry jam with apricot or strawberry jam for the glaze. Ensure to strain the jam well to avoid lumps that could mar the appearance of your tart.
Mary Berry Crème Pâtissière Tart Nutrition Facts
Amount Per Serving
- Calories: 400
- Total Fat: 25g
- Saturated Fat: 15g
- Cholesterol: 130mg
- Carbohydrates: 45g
- Sugars: 20g
- Protein: 7g
- Fiber: 3g
- Sodium: 140mg
Try More Mary Berry Recipes:
- Mary Berry Lemon And Blueberry Cake
- Mary Berry Chocolate Bundt Cake
- Mary Berry Strawberry Cheesecake
Mary Berry Crème Pâtissière Tart
Description
This delicious mary berry crème pâtissière tart is prepared using plain flour, icing sugar, butter, eggs, and raspberries. This delightful raspberry tart recipe offers a perfect dessert option that takes about 90 minutes to prepare and can serve up to 8 people.
Ingredients
For The Pastry
For The Crème Pâtissière
For The Topping
Instructions
- Prepare the oven: Preheat your oven to 200°C (180°C Fan/Gas 6) to ensure it’s ready for baking.
- Prepare the pastry: Combine the flour, icing sugar, and butter in a food processor until the texture resembles breadcrumbs. Add the beaten egg and blend briefly until the dough forms.
- Roll out the pastry: Lightly flour a clean surface, roll out the dough to 3mm thickness, and cut out eight rounds slightly larger than your tart tins.
- Line the tins: Fit each pastry round into a tart tin, gently molding it to the sides and bottom. Refrigerate the lined tins for 20 minutes to firm up the pastry.
- Bake blind: Prick the chilled pastry bases with a fork, line with baking parchment, and fill with baking beans. Bake for 10 minutes, remove the beans and parchment, and bake for another 5 minutes until golden.
- Prepare the crème pâtissière: Heat the milk with vanilla extract just until scalding. Whisk caster sugar, flour, and an egg in a bowl. Gradually mix in half the hot milk, then return the entire mixture to the saucepan.
- Cook the mixture: Over low heat, stir the milk mixture continuously until it thickens considerably, about 2-3 minutes. Pour into a bowl, cover directly with cling film, and chill until completely cold.
- Combine with cream: Whip the double cream into the chilled crème pâtissière until perfectly smooth, then fill the cooled pastry cases with this cream mixture. Refrigerate until set.
- Prepare the glaze: Simmer the raspberry jam with a tablespoon of water, stirring until smooth. Strain to remove any solids for a clear glaze.
- Assemble the tart: Neatly arrange the raspberries standing upright on the set crème pâtissière in each tart case. Brush evenly with the warm glaze for a shiny, appetizing finish.