There is some foods that remind me of summer; strawberries, raspberries, peaches and melons. When in season these fruits are just delicious! The sharp, acidic and sweet juice that oozes out of these fruits make these the centrepiece for this post.
Summer fruits can be shown off quite simply, either eaten on their own with ice cream or yoghurt or as part of a dessert (which is what I did). The tender feel of raspberries makes them delicate to work with. But with raspberries in season, I believe that you shouldn’t mess around with them much.
I based this dessert on a quote from Hugh Fearnly- Whitingstall
sweet-tart fruit, starchy, crisp or crunchy carbohydrate and a luscious, creamy dollop on top (or underneath. Or even in the middle)
Following this approach this tart has a sweet thin shortcrust base with a rich vanilla creme patisserie filling.
dash vanilla extract
1 tbsp flour
a dash vanilla extract
100 ml whipping cream
Preheat the oven to 200oC
Begin by making the pastry, in the food processor add the butter, sugar and flour and blitz until breadcrumb consistency
Mix in the egg, and bring the pastry together to form an even dough
Wrap in clingfilm and chill for 30minutes
Roll out the pastry and line a 25cm cake tin
Chill the tart again, until firm. Then blind bake in the preheated oven for a total of 20 minutes, until the pastry is cooked through
Meanwhile, make the creme patisserie. Bring the milk and vanilla to a boil, then remove from the heat
In a large bowl, mix the egg yolks and sugar and whisk together for 1-2 minutes
Add the flour and cornflour, followed by the milk. Ensure the mix is smooth so gradually pour in the milk
Add this all back into a clean pan and bring to a gentle simmer to thicken. Then remove from the heat and leave to cool in the fridge. Make sure that is covered with clingfilm on the surface
Gently whip the cream and fold into the creme patissiere
Once the pastry has finished cooking, leave to cool before layering in the creme patissere and topping with raspberries and icing sugar