Raspberry Cream Fraiche Tart Recipes

RASPBERRY CREME FRAICHE TART

Steps:

• Place baking sheet in bottom of oven.
• Pre-heat oven to 375 degrees.
• Wrap outside of 11-inch-diameter tart pan with removable bottom with foil.
• Using electric mixer, beat butter, 1/2 cup sugar and salt in large bowl until blended.
• Add 3 eggs and 1/2 teaspoon vanilla; beat until smooth.
• Add flour, beat just until blended. Spread batter over bottom and 1/2 inch up sides of pan.
• Beat 1/4 cup sugar, 1 egg, 1/2 teaspoon vanilla and creme fraiche in bowl until well blended.
• Spread custard over batter.
• Arrange berries 1/4 inch apart atop custard.
• Sprinkle tart with 2 tablespoons sugar.
• Bake tart until set and brown around edges, about 45 minutes.
• Cool.
• Remove pan sides.
• Place tart on platter. Dust with powdered sugar if desired.
• **Creme Fraiche - heat 1 cup whipping cream to 85 degrees. Remove from heat; mix in 2 tablespoons of buttermilk. Cover; let stand in warm draft-free aea until slighty thickened, 24 - 48 hours depending on temperature of room.

FRESH RASPBERRY CREAM TART

Steps:

• Preheat oven to 350°F. Butter a 9-inch-tart pan. If you have one with a removable bottom, it makes it easier to serve the slices.
• Mix flour, baking powder, and salt in a bowl.
• Use your fingers to mix the orange zest with the sugar until it is well-incorporated. Cream the sugar with the butter, and vanilla with an electric mixer. Add the flour mixture and beat until the dough starts to come together. Be patient ... it WILL happen.
• Press the dough into the bottom and up the sides of the tart pan. Freeze the crust for 15 minutes. Bake for 10, then remove from the oven. The sides will probably have "melted" down so use the back of a spoon to press them back up. Don't worry if they don't stay as well as you want. Spread the preserves over the bottom of the crust and bake an additional 5 minutes. As it cools, use the back of your spoon to press the sides back up. Cool completely.
• Use an electric mixer to mix the mascarpone, heavy whipping cream, powdered sugar, orange peel, vanilla extract, and almond extract until peaks form ... about 2 minutes. Spread filling in the cooled crust and chill for at least 2 hours.
• Arrange the fresh raspberries in circles on top and serve immediately.

RASPBERRY CRèME FRAîCHE TART WITH LAVENDER HONEY

Steps:

• Make crust:
• Pulse together all crust ingredients in a food processor just until mixture resembles coarse crumbs. Put tart pan on a baking sheet and press dough evenly onto bottom and up side of tart pan with your fingertips. Chill shell, covered, on baking sheet until firm, about 30 minutes.
• Put oven rack in middle position and preheat oven to 350°F. Line shell with a buttered sheet of heavy-duty foil (buttered side down) and fill shell one third of the way up with pie weights.
• Bake (on sheet) until edge is pale golden, 20 to 25 minutes. Carefully remove pie weights and foil, then bake until edge and bottom are golden, about 20 minutes more. Cool completely in pan on a rack.
• Make filling:
• Beat cream cheese in a bowl with a handheld electric mixer at high speed until smooth, then add crème frache and 1 1/2 tablespoons honey and beat until combined well. Spread filling evenly in shell, then top with raspberries. Heat remaining 2 tablespoons honey in a very small saucepan over moderately low heat, stirring constantly, until liquefied, then drizzle over raspberries. Serve with additional melted honey on the side.

FRESH RASPBERRY TART WITH VANILLA CREME FRAICHE

Steps:

• NOTE:.
• I find pie dough easiest to make in a food processor, but you can also use an electric mixer or work it by hand. Whatever the method, remember to work quickly and not over-process. You may have some crust left over. Active Time: 15 minutes Total Time: 1¾ hours (includes resting dough).
• CRUST:.
• Mix dry ingredients together in a food processor. Add butter and pulse until pea-size clumps form. With food processor off, pour 3½ tablespoons water evenly over top. Pulse until no dry patches remain, taking care not to allow dough to form a ball. Grab a handful of dough and squeeze. If dough will not cohere, add remaining water to dough in food processor and pulse to incorporate. Remove dough from food processor and form a ball with your hands.
• Flatten dough into a disk on parchment paper. Place a second piece of parchment on top and use a rolling pin to roll out dough until circle is 13 inches in diameter.
• Press dough into a 10-inch fluted tart pan with a removable bottom. To form a thick and sturdy edge, fold excess dough inward and press against sides of tart pan. For a more delicate edge, trim away excess dough. Refrigerate unbaked crust at least 1 hour or as long as 48 hours.
• Once dough has rested, preheat oven to 400 degrees and position a rack in lower third. Cover pie crust with a sheet of aluminum foil, gently pressing down over sides and bottom of crust to prevent over-browning. Fill foil-covered crust with dried beans or rice and bake 20 minutes. Remove crust from oven. Discard foil and beans and prick crust several times with a fork. Return crust to oven and bake until golden, 5-10 minutes. Remove from oven and let cool.
• While crust is baking, get started on the rest.
• Make vanilla crème fraîche using recipe#144139 or Add crème fraîche, vanilla and sugar to a small bowl and stir to combine.
• Make currant glaze: Warm currant jelly in a small saucepan set over medium heat. Add water or framboise to jelly in a slow stream, stirring to combine, until consistency is like heavy cream.
• Use a pastry brush to cover bottom of crust with currant glaze. Starting in center of crust, arrange raspberries in a spiral, continuing until crust is covered.
• Use a pastry brush to glaze raspberry tops. Repeat with a second coat of glaze. Serve immediately, passing around a bowl of vanilla crème fraîche for topping.
• NOTE: Tart is best if served within 3 hours. Do not refrigerate.