Raspberry Tart

Name: Raspberry Tart
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps chilled butter, cut into small pieces; 2 Tbsps cornstarch; 1 large egg yolk, lightly beaten; 128 grams cup all-purpose flour (about; 3 Tbsps ice water; 237 milliliters 1% low-fat milk; 510 grams fresh raspberries; 3 Tbsps red currant jelly; 0 teaspoons salt; 0 teaspoons salt; 118 milliliters sugar; 2 Tbsps sugar; 1 teaspoons vanilla extract; 2 Tbsps chilled vegetable shortening

Raspberry Tart might be just the dessert you are searching for. One serving contains 256 calories, 4g of protein, and 8g of fat. This recipe serves 8. Head to the store and pick up raspberries, currant jelly, flour, and a few other things to make it today. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 37

Equipment you will use

Oven

To prepare pastry, lightly spoon flour into a dry measuring cup; level with a knife.

Ingredients you will need

All Purpose Flour

Equipment you will use

Measuring Cup

Knife

Combine flour, 2 tablespoons sugar, and 1/4 teaspoon salt in a bowl.

Ingredients you will need

All Purpose Flour

Sugar

Salt

Equipment you will use

Bowl

Cut in butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal.

Ingredients you will need

Shortening

Butter

Equipment you will use

Blender

Sprinkle surface with ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly (do not form a ball).

Ingredients you will need

Water

Gently press mixture into a 4-inch circle on plastic wrap, and cover. Chill 10 minutes. Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Roll dough, still covered, into an 11-inch circle.

Ingredients you will need

Dough

Roll

Place dough in freezer 5 minutes or until plastic wrap can be easily removed.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Remove top sheets of plastic wrap; fit dough, plastic wrap side up, into a 9-inch round removable-bottom tart pan. Press dough against bottom and sides of pan.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Tart Form

Frying Pan

Remove remaining plastic wrap. Pierce bottom and sides of dough with a fork; bake at 375 for 20 minutes. Cool on a wire rack.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Wire Rack

Oven

To prepare pastry cream, combine 1/2 cup sugar, cornstarch, and 1/8 teaspoon salt in a small saucepan over medium heat. Gradually add milk, stirring with a whisk. Stir in egg yolk; bring to a boil, stirring constantly. Cook 1 minute, stirring constantly.

Ingredients you will need

Pastry Cream

Corn Starch

Egg Yolk

Sugar

Milk

Salt

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Sauce Pan

Whisk

Remove from heat; stir in vanilla.

Ingredients you will need

Vanilla

Scrape into a bowl. Press plastic wrap onto surface of pastry cream.

Ingredients you will need

Pastry Cream

Wrap

Equipment you will use

Plastic Wrap

Bowl

Place bowl in a large ice-filled bowl. Cool completely, stirring occasionally.

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Ice

Equipment you will use

Bowl

Spoon pastry cream into crust; spread evenly. Top with raspberries, starting from the center.

Ingredients you will need

Pastry Cream

Raspberries

Crust

Place jelly in a small bowl; microwave at high for 10 seconds at a time, stirring well, until jelly is warmed through and thinned. Apply jelly in an even layer over tart using a pastry brush. Chill tart 15 minutes or until jelly sets; cover loosely with plastic wrap, and chill at least 45 minutes before serving.

Ingredients you will need

Jelly