This white chocolate raspberry tart is a nice light dessert. Making it a great complement to a rich meal. The bourbon gives the crème patisserie a nice flavor.
Not every dessert needs to be a rich affair. I love ones like this because they are wonderfully light and very fresh tasting. What is even better is only one part requires baking and that is the crust. The rest can be made ahead and stored in the refrigerator.
In this recipe
There are only three parts to this recipe, the puff pastry, the crème patisserie, and fresh raspberries. That’s it! Isn’t that the best? Plus you can double the amount of creme patisserie and use it for all kinds of things. From filling choux pastry or making additional tarts. It is even good on fresh berries.
The thing about creme patisserie is that you don’t want to scorch the milk or cook the egg yolks. Either of which will cause an unpleasant flavor and texture to your dessert. To do this keep the heat at medium at the highest to heat the milk and chocolate. Then in the egg yolk mixture only pour a little at a time to gently warm up the yolks.
By doing this it will allow the eggs to temper and the constant gentle whisking will help develop the silky texture that crème patisserie is known for. It is good to have a mesh sieve or something similar to strain the crème patisserie if small lumps form.
It is important to have the cling film ready to immediately place it on top. The skin can form very quickly and by placing the film directly on the crème patisserie prevents it from forming.
Pie weights are a must for this recipe. If the pastry is not weighted down and it puffs, as it is wont to do, then you will not be able to fill it. By placing a piece of parchment paper down first it allows the crust to get some air movement and makes removing the weights really easy.
White Chocolate and Bourbon Raspberry Tart
- 10" tart pan
- Cling film
- Parchment paper
- Fine mesh sieve optional
- Pie weights or dried beans
- 1 lb puff pastry
- 2 cups milk
- 4 egg yolks
- 3 tbsp cornstarch
- 2 tbsp bourbon
- 1 tbsp vanilla
- 1 tsp kosher salt
- 1 cup white chocolate
- In a saucepan, over medium heat, heat the milk, bourbon, vanilla, salt, and white chocolate together stirring frequently until the milk starts to steam.
- While the milk is heating whisk the cornstarch and egg yolks together until smooth. Pour a small amount of the heated milk mixture to loosen up the egg yolks and whisk. Slowly pour in ¾ of the remaining milk mixture into the eggs and whisk. Return the egg yolk mixture to the pan with the rest of the milk and heat continually whisking until the mixture reaches the consistency of pudding.
- Remove from the heat and transfer to a bowl. Cover with cling film and place in the refrigerator for at least 2 hours.
- While the crème patisserie is cooling preheat the oven to 375°F or gas mark 5. Roll out the puff pastry and place in the 10" tart pan. Poke some holes in the base of the crust with a fork. Top with the parchment paper and fill with pie weights or dried beans. Bake for 30 minutes.
- Remove the pie weights and parchment paper and fill with the cooled crème patisserie. Top with raspberries and chill for at least another hour or overnight.