Raspberry tart

Raspberry Tart with Chiboust Cream – A Refreshing and Elegant Delight

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Number of servings: 8

Who doesn’t love a beautiful tart with a fresh taste and airy texture? Today, I will teach you how to make a raspberry tart with Chiboust cream, a refined dessert that combines the sweetness of fruits with the delicacy of a fluffy cream. The origin of Chiboust cream is fascinating; it was created by a talented pastry chef who wanted to blend tradition with innovation. It is a pastry cream enriched with meringue or whipped cream, also known as Saint-Honoré cream, due to its connection with the famous Saint Honoré cake.

Necessary ingredients

- 1 tart dough (you can use a homemade recipe or store-bought)
- 250 g raspberries (fresh or frozen)
- 160 g powdered sugar
- 25 cl milk
- 1/2 teaspoon vanilla powder (or vanilla extract)
- 3 whole eggs
- 25 g flour
- 6 g gelatin (about 3 sheets)

Ingredient tips

- Raspberries: If you choose frozen raspberries, make sure to let them thaw completely before use. Fresh raspberries add extra flavor and texture, but both options will work perfectly.
- Powdered sugar: Using powdered sugar in the cream helps achieve a fine, non-grainy texture that will make the cream fluffier.
- Gelatin: Make sure the gelatin is well soaked and squeezed to avoid any gelatin taste in the final cream.

Preparing the tart

1. Preheat the oven: Start by preheating the oven to 180°C. It is important for the temperature to be consistent to ensure even baking of the tart.

2. Prepare the dough: Roll out the tart dough on a floured surface to obtain a thin sheet. Cut and place the dough into the tart pan, ensuring the edges are well defined.

3. Prick the dough: Use a fork to prick the base of the dough; this step will prevent air bubbles from forming during baking.

4. Baking: Place the tart in the oven for about 20 minutes or until it becomes golden and crispy. Once baked, remove it from the oven and let it cool completely.

Preparing the Chiboust cream

5. Heat the milk: In a saucepan, bring the milk to a boil along with 50 g of sugar and the vanilla powder. Stir constantly to avoid burning.

6. Prepare the egg yolk mixture: In a separate bowl, mix the egg yolks with 110 g of powdered sugar and the flour. When the milk starts to boil, gradually pour it over the egg yolk mixture, whisking continuously to avoid curdling the eggs.

7. Cook the cream: Return the mixture to low heat, stirring constantly. The cream will start to thicken, and when it reaches the desired consistency, remove it from the heat and add the well-squeezed gelatin. Stir until the gelatin is completely dissolved.

8. Cooling the cream: Allow the cream to cool to room temperature, stirring occasionally to prevent a crust from forming on the surface.

9. Preparing the meringue: In a clean bowl, whisk the egg whites until foamy, gradually adding 40 g of sugar until you obtain a firm meringue. If desired, you can create an Italian meringue for better stability.

10. Combining ingredients: Once the cream has cooled, gently fold the meringue into the pastry cream, mixing lightly to maintain the airiness.

Assembling the tart

11. Add the raspberries: Evenly distribute the raspberries over the cooled tart base.

12. Pour the cream: Cover the raspberries with the Chiboust cream, ensuring it is evenly distributed.

13. Caramelizing: Sprinkle the remaining 20 g of sugar over the surface of the cream and, using a gas torch, caramelize the sugar until you achieve a golden and crispy crust. This step adds a textural note and an intense flavor.

14. Final cooling: Let the tart cool in the refrigerator for at least an hour before serving. This will allow the flavors to meld and the textures to stabilize.

Serving and suggestions

The raspberry tart with Chiboust cream is served cold, and for an extra touch of flavor, you can accompany it with a scoop of vanilla ice cream or a berry sauce. Additionally, a sweet wine or an herbal tea can add a special note to the meal.

Frequently asked questions

- How long does the tart keep? It is recommended to consume it within 24 hours, as the cream has a better texture when fresh.
- Can I use other fruits? Of course! You can replace raspberries with strawberries, blueberries, or even peaches, depending on your preferences.
- What other recipes can I try? If you enjoyed this tart, I recommend trying a lemon tart or a chocolate tart, both being equally delicious and delightful.

Nutritional benefits

Raspberries are an excellent source of vitamins, minerals, and antioxidants. They are rich in vitamin C, which helps strengthen the immune system, and contain fiber that supports digestive health. Additionally, Chiboust cream, due to its ingredients, provides a contribution of proteins and calcium.

So, get ready to impress everyone with this elegant tart that not only looks splendid but also rewards the taste buds with a perfect blend of flavor and texture. Enjoy!

 Ingredients: 1 tart dough 250 g frozen or fresh raspberries 160 g powdered sugar 25 cl of milk 1/2 teaspoon vanilla powder 3 whole eggs 25 g of flour 6 g of gelatin (3 sheets)

 Tags:  raspberry tart