Raspberry Tart with Light Cream : A pastry cream lightened with whipped cream, tangy raspberries and a shortbread crust. Airy and fresh.
- 8 servings
- Preparation 30 min
- Cooking 15 min
- Total 45 min
- Level medium
- Devices TM7 · TM6 · TM5
Ingredients : raspberry tart with light
- 1 blind-baked sweet tart shell
- 300 ml milk
- 2 egg yolks
- 60 g sugar
- 25 g cornstarch
- 200 ml very cold whole heavy cream
- 350 g raspberries
Preparation : raspberry tart with light
- Put the milk, egg yolks, sugar and cornstarch in the bowl.
- Cook the pastry cream. 7 min90°Cspeed 4
- Transfer to a dish, press plastic wrap onto the surface and chill completely.
- Whip the very cold cream in the rinsed, chilled bowl with the butterfly whisk. 1 min 30 secspeed 3
- Gently fold the whipped cream into the cold pastry cream.
- Fill the tart shell with the light cream and cover with raspberries.
Put the bowl in the freezer for 10 minutes before whipping the cream and it will be firmer.
Storage: 1 day in the refrigerator.
You can make this dish stress free with simple ingredients. Allow about 45 minutes in total. All settings (time, temperature, speed and rotation direction) work on the Thermomix TM5, TM6 and TM7. Follow the steps in order and the result will turn out well. You can also download the recipe as a PDF or copy it to Cookidoo and cook it right away.
More recipes in the category : Pastries · Tarts and tartlets
Frequently asked questions
How long does this recipe take?
Plan on 30 minutes of prep and 15 minutes of cooking, which is 45 minutes in total.
How many servings does this recipe make?
This recipe makes 8 servings. The Thermomix bowl holds 2.2 liters at most (about 2.3 quarts): do not double the quantities without checking that limit.
How do I store this recipe?
1 day in the refrigerator.
Which Thermomix model can I use?
The settings shown (time, temperature, speed, rotation direction) work on the Thermomix TM5, TM6 and TM7. Follow the steps in order, one at a time.
