Fresh Raspberry Tart Tutorial | Layers of Almond Frangipane, Pastry Cream and Raspberries!

If you missed my first tart tutorial last month, make sure to check that out so you can learn about how to make these sucree dough tart shells! Click the link here for that video: • Pate Sucree & Lemon Ta...
These raspberry tarts contain several elements, but I promise they are not that hard to create. To make things even easier, you can use store bought raspberry jam and even a store bought neutral glaze or apricot jam if you don't want to make your own!
Frangipane / Almond Cream
100g Butter (unsalted, room temperature)
100g Powdered Sugar
2x Eggs
100g Almond Flour
20g AP Flour
1. Beat the butter and powdered sugar until thoroughly combined.
2. Add in the egg and beat well.
3. Add in the dry ingredients.
4. Place the frangipane in an airtight container and refrigerate for a minimum of 30 minutes, but ideally for at least a few hours or overnight.
5. Bake the almond frangipane at 325 F inside the tart shells for anywhere from 10-20 minutes (it will depend how thick the layer you added is!).
Optional: You can bake fresh or frozen raspberries or raspberry jam into the frangipane if you want!
Vanilla Pastry Cream
90g Whole Milk
50g Cream
25g Sugar
30g Yolks
4g Cornstarch
20g Butter (unsalted, room temperature)
Vanilla, to taste
1. Place the milk, cream, vanilla and sugar into a small saucepan and heat on a medium low heat.
2. Mix the yolks and cornstarch well, and temper in the cream mixture once it is warm.
3. Place everything back into the saucepan and whisk continuously over low heat until it has thickened.
4. Remove the pastry cream from the heat and emulsify in the butter with an immersion blender.
5. Place the pastry cream into a new container, cover on contact with plastic wrap, and refrigerate for several hours or overnight before using.
Neutral Glaze
230g Water
100g Sugar
10g Pectin NH
20g Lemon Juice
1. Heat the water to about 45 degrees Celsius.
2. Mix the sugar and pectin together, and whisk it into the warm water.
3. Boil the mixture, whisking occasionally, for about 10 minutes.
4. Remove from the heat and stir in the lemon juice.
5. Refrigerate until cold.
6. To use, gently warm the glaze in the microwave or a double boiler, and use a pastry brush or food spray-gun to apply the glaze to the tarts when the glaze is at about 35 degrees C.
Thanks for watching!
Maddie
Filmed on my iPhone 13 and Sony a7iii
Edited in iMovie
Music from artlist.io
Check out my ebooks + macaron courses! - www.macaronsbymaddiebrehm.com/
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[@schokoono1]

Beautiful the different layers 😍😍😍

[@Avivarvili]

Wow I really enjoy watching your videos everything looks delicious

[@MaddieBrehm]

Thank you so much! I appreciate it!

[@DBA12345]

so Beautiful😍😍😍!!!

[@tammyc4236]

I can't wait to make these. Do you think these quantities of frangipane and pastry cream would work for a standard 9.5 inch tart?

[@klp0711]

Hi, does it have to be pectin nh? Can I use regular pectin? Thank you

[@luciacrevatin2884]

How many tarts will come out with these measures?

[@MaddieBrehm]

I’m not sure - it will depend on the size and thickness of your tarts, how much filling you add, etc!

[@user-oe2lz1ke8s]

Can I use strawberries instead?

[@MaddieBrehm]

You can! Obviously it will change the flavor and how you stack the berries on top / how it is cut into and eaten will change, but I’m sure it will be good!

[@user-oe2lz1ke8s]

@@MaddieBrehm thanks!!