Ingredients
Crust
- 1 stick (8 tablespoons) unsalted butter, soft
- 2/3 cup Imperial Sugar Confectioners Powdered Sugar
- 1 large egg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour*
Raspberry Cream Filling
- 1 bag (12 oz) frozen raspberries, defrosted, juices retained
- 1/4 cup + 1 teaspoon Imperial Sugar Extra Fine Granulated Sugar
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon gelatin
- 1 tablespoon water
- 6 tablespoons unsalted butter, very soft
- 1-2 pints fresh raspberries
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- For crust, mix butter and powdered sugar using a paddle attachment until well blended. Add egg and mix until well combined. Add salt and vanilla.
- Mix flour in one step and on low speed until just combined. Do not overmix.
- Press dough evenly flat onto a sheet of plastic food film. Place dough in refrigerator or freezer for at least 30 minutes or until well chilled.
- Preheat oven to 375°F. Meanwhile, chill work surface area that you will be rolling dough on by placing 1-2 cookie sheets filled with ice cubes on area.
- Set aside six 4-inch tart pans.
- To keep dough from sticking, roll on parchment paper. Either sprinkle parchment paper or chilled area lightly with flour and roll dough 1/8-inch thick. If dough becomes too sticky to handle slide dough onto back of a cookie sheet and place briefly in freezer.
- Cut dough a little larger than pans and press dough into pans, remove excess. Any cracks need to be pressed together. Rechill dough trimmings and reroll.
- Prick bottom with a fork and place in oven. During baking keep a close eye on tarts. Bubbles may develop which need to be pricked before dough hardens. Dough should not slide down but it can happen in a few spots. If so, press it back upwards before dough has hardened. Bake about 11 minutes or until light golden. Set aside.
- For filling, blend defrosted berries until very smooth. Press thru a sieve to remove seeds. Pour in a measuring cup. Measure 3/4 cup raspberry puree.
- Pour in a bowl large enough (but rather small) to hold all ingredients. Add eggs and yolks and whisk smooth. Add sugar and whisk well to combine.
- Place bowl over a pan of simmering water. Bowl cannot hang over sides of pan if working on a gas stove and bowl cannot touch simmering water. Whisk constantly until mixture reaches 183°F.
- Remove from heat and cover with lid or plastic food wrap. Set aside.
- Mix gelatin with water and set aside.
- Once gelatin has hydrated for 5 minutes whisk into raspberry mixture. Let cool to 120°F*.
- Add soft butter and stir to combine using a whisk.
- Evenly divide into baked tart shells. Place in refrigerator for at least 2 hours or overnight.
- Decorate with raspberries and sprinkle with powdered sugar.
Imperial Sugar Insight
It is important to let mixture cool to 120°F before adding butter. Otherwise, the butter will melt instead of dissolve and result in a poor setting. Using soft butter is very important, as butter that is too firm will not mix in properly.