Tartelettes De Framboises Au Mascarpone Raspberry Tartlets Food

TARTELETTES DE FRAMBOISES AU MASCARPONE (RASPBERRY TARTLETS)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 6 4-inch tart pans with butter, then dust with flour.
• In a bowl, stir 2/3 cup confectioners' sugar and ground almonds together until well combined. Mix in the flour, then stir in the unsalted butter and egg. Mix a few times until the dough is smooth and pliable, then form into a ball and place into the freezer for about 15 minutes.
• Divide the dough into 6 pieces, then roll each piece out to a circle about 5 inches in diameter. Pat the dough into the prepared tart pans; place parchment paper on top of the dough. Place several tablespoons of dried beans or pie weights into the bottom of each shell.
• Bake the tart shells in the preheated oven until golden brown, about 20 minutes. Set the shells aside in their pans to cool on a rack. Remove and discard paper; save beans or pie weights for other baking use.
• In a bowl, whisk together the mascarpone cheese, yogurt, 4 1/2 tablespoons of confectioners' sugar, and scraped vanilla beans until the mixture is thick and smooth. Spoon about 2 tablespoons of mascarpone filling into each cooled tart shell; arrange raspberries on top of the filling in an attractive low mound. Sprinkle each tart with pistachios. Refrigerate at least 15 minutes before serving.

SAVOY RASPBERRY TART (TARTE DE SAVOIE AUX FRAMBOISES)

Steps:

• Dough:.
• Combine first 3 ingredients in bowl; stir to blend. Add butter and cut in, using pastry blender or fingertips, until mixture resembles coarse meal. Add yolks; stir with fork until moist clumps form. Garther dough into ball; flatten into disk. Wrap dough in plastic; chill until firm, about 30 minutes. (Can be made 3 days ahead. Keep chilled. Let soften slightly at room temperature before using.).
• Tart:.
• Preheat oven to 375°F Line 9-inch square baking pan with 2-inch high sides with foil. Place dough in pan and press out to 1/4-inch thickness over bottom and 1 inch up sides of pan. Freeze crust until firm, about 20 minutes.
• Line crust with foil. Fill with dried beans or pie weights. Bake until sides are set, about 20 minutes. Remove beans and foil Continue baking until crust is golden, about 15 minutes. Spread jam evenly over bottom of crust. Bake until jam is set, about 2 minutes. Cool crust.
• Combine brandy and gelatin in small bowl; let stand until gelatin softens, about 10 minutes. Bring milk and vanilla bean to boil in small saucepan. Mix yolks, 3 T sugar and cornstarch in medium bowl. Gradually add hot milk mixture, whisking until blended. Return mixture to saucepan. Whisk over medium heat until thickened; boil 1 minute, whisking constantly. Remove from heat; add brandy mixture and stir until gelatin dissolves. Let pastry cream stand until cool butnot set, whisking occasionally, about 15 minutes.
• Remove vanilla bean from pastry cream. Beat whipping cream in medium bowl until medium-firm peaks form. Fold cream into pastry cream in 2 additions. Spread pastry cream in prepared crust (layer will be thin). Chill until cream is firmly set, about 2 hours. (Can be made 1 day ahead. Cover; keep chilled.).
• Mound raspberries over cream. Sprinkle lightly with powdered sugar.