Ole and Steen Raspberry Tart

(This article appeared in the Summer 2019 issue of Pastry Arts Magazine)      

Yield: 24 tarts

Vanilla Pastry Cream

2 vanilla pods
65 g granulated sugar
1 lt whole milk
8 large egg yolks
60 g cornstarch

1. Cut the vanilla pods in half and scrape out the seeds. Take a spoonful of the sugar and mash it together so that the seeds do not lump together.
2. Combine the milk, vanilla seeds and vanilla pods in pot and bring to a boil.
3. Meanwhile, whip the egg yolks and the rest of the sugar until it is light, fluffy and white. Fold the cornstarch into the yolks.
4. When the milk is at a boil, add it to the yolks while whipping. Pour it back in the saucepot and boil for about 1 minute or until you are satisfied with the consistency. (It burns easily at this stage so keep stirring.) Pass it through a sieve. Cool down for 24 hours.

Basic Sable Dough

750 g all-purpose flour
250 g confectioners’ sugar
3 g baking powder
500 g unsalted butter
75 g whole eggs

1. Sift the flour and confectioners’ sugar together.
2. Put confectioners’ sugar, flour, baking powder in a mixer and mix together. Add the butter and mix together. Add the eggs a little at a time, but be careful not to mix the dough too much.
3. Roll dough out so it is about 3 mm thick. Cut out the dough with a ring that is 8 cm in diameter (3.15 inches). Put on a tray with a baking sheet underneath.

Almond Paste

250 g almond paste
100 g sugar
40 g pasteurized egg whites (approximately)

1. Mix almond paste and sugar together. Add egg whites until the mass has the right consistency.
2. Pipe the almond around the edge of the dough circles. With a knife or fork, poke little holes in the middle so it does not bubble up. Bake for about 11 minutes at 392°F (200°C). Cool down.

Basic Gelée

5-6 gelatin sheets
500 g water

1. Bloom gelatin in cold water.
2. Bring water to a boil. Melt gelatin in water. Set aside until needed.

Sablé Almond Crust

200 g dark chocolate
175 g heavy cream
250 g vanilla pastry cream
Fresh raspberries
50 g pistachios, roughly chopped
Basic Gelée (above)

1. Melt the dark chocolate.
2. Using a small brush, brush the chocolate inside the almond circle on the crust, be careful not to brush onto the almond side. Set aside to harden.
3. Whip the heavy cream until it forms medium to stiff peaks. Fold the whipped cream into the cold vanilla cream. Pipe the vanilla cream onto the crust.
4. Decorate the tart with the raspberries. Brush the berries with the gelée. Sprinkle the pistachios on top.