Raspberry Bakewell Tart




  

Recipe

For the pastry (Recipe from Konditor and Cook)

50g caster sugar

1 egg yolk

100g salted butter

150g plain flour

For the filling

225g / 8oz unsalted butter, softened

225g / 8oz caster sugar

225g / 8oz ground almonds

3 free-range eggs

50g / 2oz plain flour

1 jar raspberry jam

1 box/ punnet fresh or frozen raspberries

flaked almonds, for sprinkling

Method

For the pastry
  1. Combine the sugar and egg yolk in a medium bowl with a wooden spoon and then add the cold cubed butter. Using the spoon or your fingers combine them together.
  2. Sift the flour into the bowl and quickly work everything into a dough, being careful not to overwork as this will result in a tough pastry.
  3. Shape into a ball/ flat slab, wrap in film and chill for 1 hour.
  4. Roll out the pastry on a lightly floured surface to 3-4mm thick and use to line a 25cm loose-bottomed tart tin. Chill for 30 minutes.
  5. Preheat oven to 175°C/gas mark 4. Line the pastry case with aluminum foil, draping it over the edges a little and fill with baking beans or rice.
  6. Bake blind for 15 minutes then remove from the oven and leave to stand for 5 minutes.
  7. Lift out the foil with the beans or rice and return the pastry case to the oven for 5-10 minutes, until the pastry is golden brown and crisp.
  8. Remove from the oven and leave to cool
For the filling
  1. In a separate bowl beat the butter and sugar together until light and fluffy.
  2. Add the eggs one by one, mixing well after each addition. You can add a little flour to the mixture to prevent curdling.
  3. Fold in the flour and ground almonds and mix until well combined.
  4. Generously spread the raspberry jam over the base of the pastry case.
  5. Spread half of the raspberries over the raspberry jam.
  6. Fill the tart case with the frangipane batter and then top with the remaining raspberries and the flaked almonds.
  7. Bake the tart for 20 minutes, or until the filling is set and golden-brown.
  8. Allow to cool in the tin and then ‘dust’ with icing sugar just before serving.

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Raspberry Chocolate Fudge Tarts

I found this recipe in the Konditor and Cook cookbook and it’s now one of my favourite go-to recipes. They’re seriously easy to make and would be worthy of any French patisserie!

Photo 11-08-2014, 10 24 48

The shortcrust pastry is probably the hardest element in the recipe but the principles are simple. All of your ingredients must be cold and you should mix as little as possible to avoid a tough dough.


I make the pastry by hand however a food processor will also work if you’re short for time!

50g caster sugar

1 medium egg yolk

100g salted butter, cut into cubes

150g plain flour

Method

  1. Put the sugar and egg yolk in a mixing bowl, combine briefly with a wooden spoon and then add the cold cubed butter. Using the spoon or your fingers blend them until they come together. Sift in the flour and quickly work everything into a dough.
  2. Shape into ball, wrap in clingfilm and chill for 1 hour.
  3. Roll out the pastry on a lightly floured surface to 3-4mm thick and use to line small tart tins.
  4. Chill for 30 minutes.
  5. Preheat oven to 175°C/gas mark 4 then line the pastry case with kitchen foil, draping it over the edges a little and fill with baking beans or rice.
  6. Bake blind for 15 minutes then remove from the oven and leave to stand for 5 minutes.
  7. Lift out the foil with the beans or rice and return the pastry case to the oven for 5-10 minutes, until the pastry is golden brown and crisp.
  8. Remove from the oven and leave to cool.

The pastry shrinks slightly as it bakes so I tend to trim the edges AFTER the blind bake, it ensures the pastry lines the case  fully and gives a clean finish.
Processed with VSCOcam with p5 preset

For the tart

75g unsalted butter

300ml double cream

250g (good quality) dark chocolate, chopped

200g raspberries

For the decoration

75g white chocolate, chopped

Fresh raspberries

For the filling

  1. In a saucepan on low heat melt the butter, then add the cream and bring to near boiling point.
  2. Add the chopped chocolate and stir until fully melted and a smooth ganache.
  3. Pour into the tart cases and smooth out with a palette knife if needed.

To decorate

  1. Melt the white chocolate in a bowl set over a pan of gently simmering water, or in a microwave. (If using a microwave be very careful, white chocolate burns easily)
  2. Using a piping bag, pipe the white chocolate in S or zigzag shapes over the top of the tart starting wide then getting narrower towards the end. Using a toothpick or skewer create some feathered swirls, Florentine paper style.
  3. Top with raspberries
  4. Chill the tart until ready to serve.

Happy baking!