Raspberry Tart with Vanilla Cream
Ingredients
Shortcrust pastry
- 125 g butter
- 200 g all-purpose flour
- 1 egg
- 60 g sugar
- 1 tsp lemon zest
- Flour, for dusting
- Butter, for greasing
Vanilla cream
- 200 g sour cream
- 200 g cream cheese
- 1 vanilla bean
- 60 g sugar
- 2 eggs
Decoration
- 500 g fresh raspberries
- Powdered sugar, for dusting
Preparation
Preheat oven to 180°C (convection 160°C). Grease and flour a tart pan (35x15 cm)
Knead butter, flour, egg, sugar, and lemon zest together for the dough. Dust work surface with flour. Roll out dough to the size of the tart pan. Place dough in the pan and press into the edges. Trim excess dough. Line with parchment paper and fill with pie weights. Blind bake for about 10 minutes. Remove weights and parchment
Scrape the seeds from the vanilla bean and mix with sour cream, cream cheese, sugar, and eggs. Pour mixture into the prebaked tart shell. Bake for another 25 minutes. Let cool completely
Arrange fresh raspberries, pointy side up, on the cooled tart until the base is covered. Dust with powdered sugar
Tips
Alternatively, you can use a round tart pan with 26 cm diameter for this recipe
