The best delicious Raspberry Bakewell Tart With Burnt Cream recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Raspberry Bakewell Tart With Burnt Cream recipe today!
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-CRUST-
3/4 c Unbleached all purpose flour
6 tb Cake flour
1/4 c Sugar
1 ts Grated lemon peel
6 tb Chilled unsalted butter; cut
-into pieces
; (3/4 stick)
2 tb Water; (about)
FILLING
2 c Whipping cream
1 Vanilla bean; split
-lengthwise
1/2 c Sugar
6 lg Egg yolks
2 tb Cornstarch
1/2 c Raspberry preserves
1/2 c Packed golden brown sugar
Fresh berries
Mint sprigs
For crust:
Blend first 4 ingredients in processor. Add butter; cut in using on/off
turns until mixture resembles fine meal. Blend in enough water by
tablespoons to bind dough. Gather into ball; flatten into disk. Wrap in
plastic; chill 1 hour.
Preheat oven to 350F. Roll out dough on floured surface to 11-inch round.
Transfer to 9-inch-diameter tart pan with removable bottom. Trim edges.
Freeze crust 15 minutes. Line with foil. Fill with dried beans or pie
weights. Bake until set, about 20 minutes. Remove foil and beans and bake
crust until golden, about 10 minutes. Transfer to rack and cool. (Can be
made 1 day ahead. Cover and let stand at room temperature.)
For filling:
Place cream in heavy medium saucepan. Scrape in seeds from vanilla bean;
add bean.
Bring to simmer. Whisk sugar, yolks and cornstarch in small bowl to blend.
Slowly whisk hot cream into yolk mixture. Return to saucepan and cook over
medium heat until custard thickens and boils, whisking often, about 7
minutes. Discard vanilla bean. Chill until firm but still spoonable,
whisking occasionally, about 1 hour.
Spread preserves in crust. Carefully spoon custard over. Refrigerate until
custard is firm, 4 to 8 hours.
Preheat broiler. Press brown sugar through sieve over tart, covering
evenly. Broil until sugar caramelizes, rotating pan as necessary to prevent
burning and watching carefully. Chill 1 hour. Transfer to platter. Garnish
with berries and mint.
Serves 6.
Yields
1 servings
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