Absolutely raspberry tart

For 3 x diam. 20cm portions.

Almond shortbread

  • Professional Condé-sur-Vire Elle & Vire unsalted butter - 450 g
  • Salt - 7 g
  • Sugar - 280 g
  • Ground almonds - 95 g
  • Vanilla extract - 7 g
  • Eggs - 150 g
  • Traditional flour - 750 g
Mix the butter with the salt, without creaming.
Add the sugar, ground almonds, vanilla, eggs and half the flour.
Add the remaining flour. Mix lightly.
Keep in the refrigerator for at least 3 hours.
Roll out to 2, 3/4. Line 20 cm diameter circles. Keep in the refrigerator.

Raspberry compote

Warm the raspberry pieces to 70°C with half the sugar.
Add the NH pectin and remaining sugar, previously mixed together, whisk then bring to the boil for 5 minutes to make a jam.

Diplomate cream

  • Full fat milk - 500 g
  • Sugar - 125 g
  • Eggs - 50 g
  • Egg yolks - 25 g
  • Cream powder - 45 g
  • Professional Condé-sur-Vire Elle & Vire unsalted butter - 50 g
  • Vanilla pod - 1
  • Gelatine - 6 g
  • Whipped Professional Elle & Vire sublime cream - 300 g
Heat the milk, half the sugar, the vanilla pod split lengthwise.
In a bowl, beat the egg yolks with the remaining sugar then the cream powder.
When the milk has been brought to the boil, remove and scrape the vanilla pod, pour some over the egg yolks and pour that mixture into the milk, bring to the boil for about 2 min, add the butter and gelatine then pour onto a filmed stainless steel sheet, film the top of the cream and freezer 15 to 20 min to cool it down rapidly.
Store in the refrigerator until use.
Smooth the confectioner's cream then delicately add the whipped cream and pipe out.

Raspberry Cream

In a saucepan, bring to the purees to the boil, add the eggs and egg yolks beaten with the sugar and bring to the boil again. Transfer to a round-bottomed mixing bowl and mix in the previously hydrated and drained gelatine.
Cool to 35°C, add the creamed butter and mix until you obtain a smooth and shiny mixture.  Pour into a Flexipat® with 18cm diameter insert and 250g then freeze.

Light sponge

  • Egg yolks - 750 g
  • Caster sugar - 2 x 375 g
  • Egg whites - 900 g
  • Flour - 375 g
  • Potato starch - 375 g
Beat the egg yolks with some of the sugar. Beat the egg whites with the remaining sugar.
Add 1/3 of the egg whites to the egg yolk and sugar mixture. Add the sieved flour and starch together to the egg yolks then delicately fold in the remaining egg whites.
Baking: 10 minutes at 180°C in a ventilated oven for 900 g sheets.
Cut 3 x 18 cm diameter disks.

Raspberry punch

  • Syrup 30°C - 125 g
  • Les vergers Boiron 100% raspberry puree - 125 g
  • Water - 50 g
Absolutely raspberry tart
Maxime Guerin & Nicolas Barbet

Maxime Guerin & Nicolas Barbet, Patisserie trainers

Maxime Guerin
With a CAP diploma in patisserie, Maxime was lucky enough to spend his two-year apprenticeship at the Buttner patisserie and chocolate-makers. There, he was able to learn all the basics and all the facets of chocolate-making and patisserie.
Maxime has taken part in several competitions over the years such as the French Young Chocolate-makers’ Cup, and more recently, the Jean Claude Léchaudé trophy where he was runner-up, qualifying him for the French selections of the World Chocolate Master competition.
A few years ago, Maxim joined Crème Elle & Vire to share his know-how and vision alongside Nicolas Boussin, his mentor.

Nicolas Barbet
Originally from Lisieux, very early in life, Nicolas turned to the world of baking and patisserie.
In 2008, he joined Stéphane Glacier, Meilleur Ouvrier de France in 2000 and patisserie world champion in 2007. The following year, he was put in charge of desserts, ice-creams and chocolate at Boulangerie de Paris in Deauville.
After having learnt from the best ice-cream makers and artisans of France, Nicolas Barbet knows all the secrets of fruit pastes, marshmallows and premium chocolates.
In 2012, he became a trainer for professionals and amateurs all over France, representing Stéphane Glacier with whom he has a close relationship. In 2012, he also opened his first pastry shop, “Récréation sucrée”, in Lisieux. There he sells elegant and delicious macarons, chocolate bonbons, marshmallows, desserts... And lots of other treats! If you want to try your hand at his art, he regularly runs pastry workshops in his shop.

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