{"id":3344,"date":"2017-07-25T12:44:18","date_gmt":"2017-07-25T04:44:18","guid":{"rendered":"https:\/\/tottstore.com\/recipes\/?p=3344"},"modified":"2018-07-12T16:58:38","modified_gmt":"2018-07-12T08:58:38","slug":"fresh-raspberry-tart","status":"publish","type":"post","link":"https:\/\/tottstore.com\/recipes\/fresh-raspberry-tart\/","title":{"rendered":"Fresh Raspberry Tart"},"content":{"rendered":"<div class=\"row row-small\"  id=\"row-683722876\">\n\n\t<div id=\"col-837562804\" class=\"col medium-9 small-12 large-9\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p><span style=\"font-size: 12px; color: #333333;\"><a style=\"color: #333333;\" href=\"https:\/\/tottstore.com\/recipes\/\">&lt; Back to Recipe Listings<\/a><\/span><\/p>\n<h1>Fresh Raspberry Tart<\/h1>\n<p><strong>by Thripti Hinduja<br \/>\n<\/strong><\/p>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-837562804 > .col-inner {\n  padding: 0px 0px 0px 0px;\n  margin: 0px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-1004083742\" class=\"col medium-3 small-12 large-3\"  >\n\t\t\t\t<div class=\"col-inner text-right\"  >\n\t\t\t\n\t\t\t\n<div class='printomatic pom-default ' id='id5440'  data-print_target='article'><\/div>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-1004083742 > .col-inner {\n  padding: 0px 0px 0px 0px;\n  margin: 0px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n<style>\n#row-683722876 > .col > .col-inner {\n  padding: 0px 0px 0px 0px;\n}\n<\/style>\n<\/div>\n<div class=\"row row-small\"  id=\"row-1555197479\">\n\n\t<div id=\"col-836643302\" class=\"col medium-5 small-12 large-5\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p style=\"line-height: 15.75pt; background: white; margin: 0cm 0cm 7.5pt 0cm;\"><span style=\"font-size: 10.5pt; font-family: 'Arial','sans-serif'; color: #333333;\">This classic is made with fresh raspberries, pastry cream and tart dough. Satisfy your sweet tooth and make your own version of a fresh fruit tart at home!<\/span><\/p>\n<p><span style=\"font-size: 90%;\"><strong>Cuisine :<\/strong>\u00a0Baking\u00a0<strong>Course :<\/strong>\u00a0Dessert\u00a0<strong>Skill Level :<\/strong> Novice<\/span><br \/>\n<span style=\"font-size: 90%;\"><strong>Prep :<\/strong>\u00a0105\u00a0<span class=\"value\">mins<\/span> <strong>Cook :<\/strong>\u00a020\u00a0<span class=\"value\">mins<\/span> <strong>Ready in :<\/strong>\u00a0125\u00a0<span class=\"value\">mins<\/span> <strong>Serves :<\/strong>\u00a06<br \/>\n<\/span><\/p>\n<hr \/>\n<p><strong>INGREDIENTS:<\/strong><\/p>\n<ul>\n<li><strong>Crust<\/strong>\n<ul>\n<li>250g Flour<\/li>\n<li>125g Cold Butter<\/li>\n<li>60g Sugar<\/li>\n<li>1 Egg<\/li>\n<\/ul>\n<p><strong>Filling<\/strong><\/p>\n<ul>\n<li>100g Raspberry Jam<\/li>\n<li>375g Milk<\/li>\n<li>75g Sugar<\/li>\n<li>25g Corn Flour<\/li>\n<li>1 tbsp Vanilla Bean Paste<\/li>\n<li>35g Butter<\/li>\n<li>5 Egg Yolks<\/li>\n<li>200g Raspberries<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-836643302 > .col-inner {\n  padding: 0% 0% 0% 0%;\n  margin: -10px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-437942718\" class=\"col medium-4 small-12 large-4\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-3345\" src=\"https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Fresh-Raspberry-Tart--300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Fresh-Raspberry-Tart--300x200.jpg 300w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Fresh-Raspberry-Tart--768x512.jpg 768w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Fresh-Raspberry-Tart--24x16.jpg 24w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Fresh-Raspberry-Tart--36x24.jpg 36w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Fresh-Raspberry-Tart--48x32.jpg 48w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Fresh-Raspberry-Tart-.jpg 960w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/>\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-452916170\" class=\"col medium-7 small-12 large-7 small-col-first\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n<style>\n#row-1555197479 > .col > .col-inner {\n  padding: 0px 0px 0px 0px;\n}\n<\/style>\n<\/div>\n<p><strong>DIRECTIONS:<\/strong><\/p>\n<p><span style=\"color: #333333; font-size: 14.4px;\">\u00a0 \u00a0 \u00a0 \u00a0 <strong>Crust<\/strong><\/span><\/p>\n<ol>\n<li>\n<h4 style=\"text-align: left;\">Line a pie mould with parchment paper.<\/h4>\n<\/li>\n<li>\n<h4 style=\"text-align: left;\">Cut the cold butter into small cubes. Crumble it into the flour and sugar.<\/h4>\n<\/li>\n<li>\n<h4 style=\"text-align: left;\">Add in the egg and form the mixture into a dough. Do not knead or overwork the dough. Cover it in cling film and let it sit in the refrigerator for 20 minutes.<\/h4>\n<\/li>\n<li>\n<h4 style=\"text-align: left;\">Roll out the dough in between two sheets of baking paper.<\/h4>\n<\/li>\n<li>\n<h4 style=\"text-align: left;\">Invert into a greased and lined pie mould. Let sit in the refrigerator for another 20 minutes.<\/h4>\n<\/li>\n<li>\n<h4 style=\"text-align: left;\">Dock the pie crust and blind bake in a preheated oven at 180\u00b0C for 15 minutes or until light brown.<\/h4>\n<\/li>\n<li>\n<h4 style=\"text-align: left;\">Brush with slightly beaten egg and place it back in the oven for 1 minute.<\/h4>\n<\/li>\n<li>\n<h4 style=\"text-align: left;\">Allow to cool 5 minutes before filling.<\/h4>\n<h4><strong>Filling \u00a0 \u00a0 \u00a0 \u00a0 \u00a0<\/strong>&#8216;<\/h4>\n<\/li>\n<li>\n<h4>Heat the milk in a sauce pan.<\/h4>\n<\/li>\n<li>\n<h4>At the same time, whisk the egg yolks and sugar together till creamy. Whisk in the corn flour and the vanilla bean paste.<\/h4>\n<\/li>\n<li>\n<h4>Drizzle in the warm milk, whisking all the time.<\/h4>\n<\/li>\n<li>\n<h4>Pour it back into the sauce pan and cook until the custard bubbles and thickens.<\/h4>\n<\/li>\n<li>\n<h4>Take it off the heat and add in the butter. Cool completely<\/h4>\n<h4><strong>Assembling Tart<\/strong><\/h4>\n<\/li>\n<li>\n<h4>Brush the base of the tart with the jam, reserving 2 tbsp for the topping.<\/h4>\n<\/li>\n<li>\n<h4>Pipe over the cold custard and arrange fresh raspberries over it.<\/h4>\n<\/li>\n<li>\n<h4>Warm the remaining jam with 1 tbsp of water and brush the raspberries with the jam.<\/h4>\n<\/li>\n<li>\n<h4>Refrigerate for at least an hour before serving.<\/h4>\n<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>This classic is made with fresh raspberries, pastry cream and tart dough. Satisfy your sweet tooth and make your own version of a fresh fruit tart at home!<\/p>\n","protected":false},"author":3,"featured_media":3346,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"tags":[],"course":[56],"cuisine":[64],"difficulty":[69],"time":[76,72],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Fresh Raspberry Tart | ToTT Store<\/title>\n<meta name=\"description\" content=\"This classic is made with fresh raspberries, pastry cream and tart dough.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/tottstore.com\/recipes\/fresh-raspberry-tart\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fresh Raspberry Tart | ToTT Store\" \/>\n<meta property=\"og:description\" content=\"This classic is made with fresh raspberries, pastry cream and tart dough.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/tottstore.com\/recipes\/fresh-raspberry-tart\/\" \/>\n<meta property=\"og:site_name\" content=\"ToTT Store Singapore - 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