The summer is the perfect time to celebrate British produce. Raspberries are a favourite of William’s and some of the best available are grown in his home county, the Kingdom of Fife.
Scottish Raspberry Tart Makes 2 tarts (each 6 portions)
Recipes: Breton Sable
Other Ingredients: Fresh Raspberries, fruit glaze, chocolate decoration, gold
You will also need: 140mm tart rings, 120mm tart ring, 140 mm pastry cutter, daisy shaped cutters
150g Egg yolks
325g Caster sugar
375g Unsalted butter, cubed room temperature
500g Soft flour, sieved
3g Sea salt
16g Baking powder
- Sieve together the flour and baking powder
- Place the butter into a mixing bowl and beat until smooth
- Place the egg yolks and caster sugar into a mixing bowl and whisk until light in colour.
- mix in the softened butter and mix together until full incorporated, fold in the sieved flour and baking powder and mix together wrap in cling film and refridgerate for 2 -3 hours.
350g Raspberry Puree
80g Caster sugar
11g Leaf gelatine
500g Whipping cream
- Soak the gelatine in cold water, squeeze excess water.
- Whip the cream to the ribbon stage.
- Warm gently the 150gms of raspberry puree and sugar, make sure the sugar is dissolved completely.
- Add the gelatine. Insure the gelatine is dissolved.
- Add the remaining puree.
- Fold together the puree mixture and whipped cream.
175g Raspberry Puree
75 g sugar
1 Vanilla pod (split and scraped)
- Soak the gelatine in a bowl of ice-cold water. Squeeze to remove any excess water.
- Boil together the sugar, water and vanilla.
- Add the raspberry puree and bring to the boil.
- Take off the heat, add the soaked gelatine and strain into an airtight container. Cool.
- Prepare the sable Breton, put the dough between 2 sheets of silicone and roll to 8mm thick and chill for 1-2 hours.
- Prepare the raspberry mousse following the instructions on page……..
- Place 2 10cm tart rings onto a tray lined with silicone paper. Using a ladle, place the prepared mousse into the tart rings and level the tops with a palette knife. Set in the freezer for at least one hour.
- Preheat the oven to 180’C. Prepare a baking tray lined with a non-stick baking mat and place two 140mm tart rings on to it. Remove the rolled out pastry from the fridge and cut two discs using a 140mm pastry cutter.
- Place the two pastry discs into the tart rings on the prepared tray. Bake for approximately 20 minutes until golden brown. Allow to cool before demoulding rom the tart rings.
- Prepare the raspberry glaze, and allow to cool to room temperature.
- Turn the sable Breton discs upside down onto a clean tray.
- Remove the raspberry mousse from the freezer, demould and place onto a glazing rack with a tray underneath.
- Glaze each mousse with the fruit glaze, ensuring any excess is tapped off. Using a palette knife, place each mousse onto the centre of the prepared Breton sable discs.
- Place the raspberry halves onto the sable Breton discs in a circle around the raspberry mousse.
- Lightly glaze the raspberries and finish by decorating with the prepared daisies, chocolate decorations and gold leaf.
Best Served the same day