Open raspberry tart

Ingredients

Almond Daquoise Biscuit

100 grams (3.53 ounces) egg whites

75 grams (2.65 ounces) sugar

1 gram (0.04 ounces) salt

13 grams (0.46 ounces) powdered sugar

60 grams (2.12 ounces) almond flour

18 grams (0.63 ounces) flour

Raspberry Coulis

30 grams (1.06 ounces) sugar

5 grams (0.18 ounces) cornstarch

100 grams (3.53 ounces) raspberries

Diplomat Custard

150 grams (5.29 ounces) cream

25 grams (0.88 ounces) sugar

23 grams (0.81 ounces) egg yolk

10 grams (0.35 ounces) cornstarch

55 grams (1.94 ounces) whipped cream

Instructions

Step 1

Step 1: Whip the egg whites with sugar until soft peaks form. Make sure the bowl and beaters are clean and dry for better whipping.

Step 2

Step 2: Mix the almond flour and wheat flour together. Sift the flours for a finer texture in the biscuit.

Step 3

Step 3: Gently combine the flour mixture with the whipped egg whites, using precise and gentle folding movements. Fold from the bottom of the bowl to maintain the airiness of the mixture.

Step 4

Step 4: Pour the batter into an 18 cm (7.09 inch) mold using a pastry bag. Start by creating the sides first, then fill the bottom. Use parchment paper or a silicone mat for easy release.

Step 5

Step 5: Bake the Daquoise at 374°F (190°C) for about 13 minutes, or until golden. Check for doneness by lightly pressing the biscuit; it should spring back.

Step 6

Step 6: For the Raspberry Coulis, mix the sugar with cornstarch. Dissolving the sugar helps prevent clumping when added to the raspberries.

Step 7

Step 7: Pour the mix into the raspberries in a thin stream, then let the mixture boil for a minute while stirring continuously. Cook until the mixture thickens slightly and becomes glossy.

Step 8

Step 8: Allow the raspberry coulis to cool before placing it in the center of the biscuit. Cooling prevents the coulis from soaking into the biscuit layers.

Step 9

Step 9: To make the Diplomat Custard, heat the cream gently, but do not let it boil. Heat until you see small bubbles forming around the edges.

Step 10

Step 10: Mix the egg yolks with sugar and cornstarch in a separate bowl until smooth. This is called blanching and helps prevent lumps in the custard.

Step 11

Step 11: Temper the egg yolk mixture by gradually whisking in the hot cream. Return the mixture to the saucepan and cook until thickened, about 1 to 1.5 minutes after it begins to boil. Constant stirring prevents the mixture from sticking or burning.

Step 12

Step 12: Cool the custard mixture down before gently folding in the whipped cream. Cover the coulis with this custard. Ensure it's well-chilled for a better texture.

Step 13

Step 13: Decorate the finished tart with fresh raspberries. Chill the tart in the fridge for at least 30 minutes before serving to set all the layers.

Servings

Imagine slicing into this delightful Raspberry Almond Pastry, the delicate layers revealing themselves like a sweet surprise 💕. It’s perfect for **intimate gatherings**, sparking conversations over tea or coffee. For a **fancy dinner party**, pair it with sparkling wine to enhance the berry flavors ✨. Hosting a **celebration**? Dress it up with extra raspberries and a sprinkle of powdered sugar for that wow factor. 🥂 And don’t forget, this pastry paired with a scoop of vanilla ice cream is simply divine! 🍨

Equipment

Mixing Bowl

An essential tool for making sure your ingredients combine smoothly. Opt for a non-slip base to keep everything steady while mixing!

Electric Mixer

Handy for whipping egg whites to the perfect consistency. A stand mixer with a whisk attachment can make the process super quick and easy.

Pastry Bag

Ideal for precise piping of the Daquoise batter into your mold. Use a tip suitable for creating intricate designs.

18cm Mold

The perfect size for our pastry. Ensure it's non-stick or use parchment paper to make transferring the pastry easy.

Saucepan

Used for heating the cream and making the coulis. A heavy-bottomed saucepan ensures even heat distribution.

Variations

Looking to switch things up or cater to dietary needs? We've got you covered! 🌱 **For a gluten-free version**, substitute almond flour and a gluten-free all-purpose flour mix in equal parts for the daquoise layer. **For a vegan version**, replace the egg whites with aquafaba (chickpea water) and use coconut cream instead of whipped cream. Also, swap out regular cream and egg yolks for a plant-based custard mix. Voilà, delicious and inclusive! 🌟

Faq

How can I tell if my egg whites are properly whipped?
Look for stiff peaks that hold their shape when the whisk is lifted. The mixture should be glossy and smooth.
What’s the best way to prevent my pastry from sticking to the mold?
Use parchment paper or a non-stick spray. Ensuring your mold is well-prepped can make a big difference.
Can I make the components ahead of time?
Yes, you can prepare the daquoise and raspberry coulis a day in advance. Store them in airtight containers until ready to assemble.
Why is my diplomat custard lumpy?
You might have overcooked it or not whisked continuously. Keep it smooth by constantly stirring and removing it from heat promptly.
How do I achieve that perfect glossy coulis?
Simmer gently and ensure your cornstarch mixture is well incorporated. A slow, consistent stir works wonders!
Can I use other berries for the coulis?
Absolutely! Feel free to experiment with strawberries, blueberries, or blackberries for a fun twist on the original recipe.