Here you have my first straight food-porn post. Um, I mean the first unabashed food-porn post. A birthday nearby was the occasion for making my first tarte aux framboises.
These raspberry tarts (on a smaller scale) are one of my staples when in Paris (alongside religieuses, tartelettes au citron, mille-feuilles, tartelettes au chocolat, macarons, umm… you get the picture, n’est-ce pas? And the occasional vegetable.
No recipe for you today, just pictures. The tart was made using:
- 250 g pâte sablée (rich sweet shortcrust pastry)
- 250 ml crème pâtissière (good pastry cream with vanilla bean and a touch of kirsch, in this case)
- 120 g of fresh raspberries (at A$8/120 grams, I wasn’t going to bedeck the tart entirely with berries! If there’s a French(wo)man in the audience, I beg forgiveness for the berry-paucity)
It took three people a mere ten polite minutes to reduce this to crumbs.