Well, I am back – for now anyways. And I bring to you next a sweet little rustic fall treat. Lately, I have been itching to make a dessert tart. Originally, I had conceptualized this tart as having a dark n’ nutty walnut crust, vanilla pastry cream and topped with blackberries but the store was out of blackberries, crushing my plans. Compromises were made and the result is this lovely lemon raspberry tart! (But stay tuned in the event that blackberries are restocked as I simultaneously have another creative burst of motivation…)
It seems as though when life gets most hectic, I need to make the conscious effort towards balance. This means taking time out for things I enjoy, to let go of past worries and mistakes and work towards a creative goal. Taking this time out has been very essential to me to help me slow down, reflect and appreciate. Now if I can just find someone to eat up all of my stresses that get converted into pastry form, that would be really great.
Prepared tart dough (I had used the Williams-Sonoma recipe)
Lemon Pastry Cream (A variation of The Kitchn’s recipe)
1 1/2 cups whole milk
1/2 cup sugar
1/4 cup flour
1/4 teaspoon salt
4 large egg yolks
1 teaspoon vanilla extract
8 ounces of white chocolate
Handful of toasted almonds, for decorating
Powdered sugar, for decorating
Bake your tart shell at 350 degrees C for approximately 20-25 minutes or until beginning to turn golden.
To make the pastry cream: Warm the milk in the saucepan with the zest of one lemon until you start to see wisps of steam, but not boiling. Prepare a bowl with a fine mess strainer set on top (this will be used later to strain the pastry cream. In a medium sized bowl whisk together sugar, flour and salt. Add the egg yolks and whisk into a thick paste. It may look crumbly – this is ok, just ensure all ingredients are combined. Pour a little but of the hot milk into the egg mixture and whisk to combine. Slowly pour the rest of the milk into the eggs while wishing continuously. When all the milk had been added pour the mixture back into the saucepan and heat over medium heat, while whisking continuously. After a few minutes the pastry cream with thicken into a pudding-like consistency. Pause to see if it has come to a boil, if so remove from heat. Stir in vanilla and juice from 1-2 lemons (adjust this to your preferred tartness). Pour the pastry cream into the strainer set over the bowl and push it through to shift out any bits of cooked egg that may be in your pastry cream. Cover the pastry cream with plastic wrap pressed up against the cream to prevent a skin from forming and chill completely.
Assembly: Once pastry cream is chilled and the tart shell is cooled you are ready to assemble! Melt the white chocolate in a double broiler or simply in the microwave. Spread this is an even layer at the bottom of the tart shell. Place in the refrigerator to harden. Fill the tart with the pastry cream, smoothing out the top. Lastly, begin placing the raspberries in a circular pattern, starting at the edge of the tart. Top with toasted almonds and a dusting of powdered sugar! Place back into the fridge to set up until served. Enjoy!