The Best Raspberry Tart | Super Tasty and delicious
Вставка
- Опубліковано 30 вер 2024
- ★Online Classes★
For more online classes please visit: hanbitcho.com/...
This is a super tasty raspberry tart - if you have fresh raspberries then this would be the best tart ever. It look so pretty! It starts with a tart shell, followed by almond cream. You then lay out a layer of raspberry confit. Finally, you place fresh raspberries.
▶Raspberry Tart◀
Quantity: 1 tart of 16cm diameter (2cm height)
⊙Tart Crust⊙
Butter (room temp) 100g
Salt a pinch
Powdered Sugar 72g
Almond Powder 20g
Corn Starch 30g
Eggs 36g
Cake Flour 170g
*To be honest, you will get more than 1 tart crust out of this quantity.
Please watch my detailed “how to make a tart shell” video. Link is here:
• How to make a perfect ...
⊙Almond Cream⊙
Butter 28g
Powdered Sugar 28g
Almond Powder 28g
Eggs (room temp) 25g
Rum 3g
① Beat the butter lightly.
② Sift in powdered sugar, almond powder and mix.
③ Add the eggs gradually and mix.
④ Finally, add in the rum and mix.
⑤ Rest in the fridge overnight.
⊙Raspberry Confit⊙
Raspberry Puree (if self-made, then just blend your raspberries with 10% sugar) 55g
Frozen raspberries 55g
Sugar 15g
Pectin NH 2g
Lemon juice 2g
① Mix sugar & pectin.
② Heat the raspberry puree + frozen raspberries and when it’s 40℃ add in the sugar & pectin.
③ Once it starts boiling boil for another 1~2min and add the lemon juice.
④ Let it boil for another 10sec and take it off the heat. Store in the fridge until use.
⊙Raspberry Glaze⊙
This is what you pipe inside each of the raspberries. It's a lot of work but definitely makes everything look super pretty!
Absolu Cristal (Valhrona) 50g
Raspberry Puree 5g
① Heat the absolut cristal in the microwave and mix in the raspberry puree.
② Strain it if you wish.
⊙Assembly⊙
① Pipe the almond cream in the tart shell and bake for 13~14mins at 160℃.
② Pipe the raspberry confit and smooth it out flat.
③ Place raspberries on top.
④ Pipe the glaze inside the raspberries.
How to store: This tart will be good in the fridge up to 2 days (although the tart crust will become soggy quickly)
---------------------------------------------------
★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Silicone Mat: Silpat
Perforated Silicone Mat (Mesh): Silpat
Handmixer: Luxel or Tornado
Hand Blender: Bamix
★SUBSCRIBE to my Channel★
/ @hanbitcho
★Online Classes★
For more online classes please visit: sugarlane.kr/e...
★Instagram★
/ sugarlane.korea
★슈가레인 베이킹 스튜디오 수강 문의★
blog.naver.com...
#raspberrytart #tart #sugarlane #조한빛 #슈가레인
Very delicious😋, thank you from Italy 👋🇮🇹❣️
the visual is just so stunning. and omg the details! repositioning those raspberries to get the least amount of empty space on the tart. these delicate details distinguish between a professional pastry chef and a home baker!
thanks!
I just discovered your channel and I love it! The recipes, the editing and the music! Thanks for this content, great job! 🤩
Thanks so much! 😊
Awesome videos. I love videos like this when tips and side notes are given. So worth to subscribe and like . By the way do u have videos on raspberry purée or recommended video one that u know. Hope u challenge to make vegan desserts!
ok!
Just subscribed. You are wonderful chef Hanbit. Thanks for this recipe and all the tips to make it.
Welcome!
Hanbit can you please add the recipe so we can make these gorgeous looking dishes?
yeah it's in the descriptions.
산딸기철이 찾아와서 드디어 만들어보려고 복습하러 왔어요🍓🍓🍓 넘 맛있을 것 같아요 새콤달콤하니❤
네 감사합니다.
Can’t wait to make this for my father! Love your videos!
Hope you enjoy
Rum substitute?
oh you can just leave it out!
Two more questions
1. Should i let almond cream cool after baking before spreading in the confit and for how long?
2. If I refrigerate this overnight do you expect it to become soggy the next morning?
1. yes
2. oh it'll go soggy...
Thanh you so much 🥰 could you share video about donut: different between baked donut and fried donut?
Will try
@@HanbitCho 🥰❤️❤️❤️❤️❤️ thanks
you’re the best! thank you so so much ☺️✨💕
You're so welcome!
love your explanation. love your UA-cam channel 👍👍👍keep going
Thank you so much 😀
I have seen many raspberry tarts but never one with the raspberries placed stemside up! Such great texture! Bravo. 👏👏
Thank you! Cheers!
I like your hand mixer，which brand and modle is that？
it's tornado.
Thank you for the very useful information.
Glad it was helpful!
Do you have a substitute for pectin NH please
gelatin kinda works...but not quite.
Hi Hanbit, firts of all I want to tell you that I am a big fan of your work and would appreciate some advice from you :). I am making a raspberry tart for a televised cooking contest but thinking about making it a bit more fancy. I was thinking to prepare a dacquoise sponge and a white chocolate mousse for more textures and a fancier look. Any advice? What would you add to a classic raspberry tart to make it more gourmet?
ok.. let me think. i think it can work. how about raspberry mousse in a mould? I always use silicone moulds with mousses to make things look nice - of course a nice glaze needs to go with it.
i love using the quenelle mould from silikomart.
Espectacular.Hermoso y luce exquisito.😘
thank you!
Nice video chef
thanks!
rasberries are matt and yours are shiny. How did you do that?
umm really?
It looks very beautiful and tasteful.
Thank you so much
Can I fill it with crème pâtissier? Instead of almond?
yeah that works.
Excellent question!
Should I put it in the freezer or microwave?
huh??
I wonder if it’s possible to include petit gateau in ur future video ?
oh yes thinking about that!
@@HanbitCho thank you for your prompt reply . That would be great .
Great recipe!
How do you store this?
oh in the fridge! up to 3days!
are you sure the amounts are correct? the almond cream seems so small
its right
Is it better to use the hand mixer i can i do the tart with stand mixer aswell?
yep both of them work!
@@HanbitCho would you use a leaf attachment or whisk?
Noticed that the already very golden tart shell becomes much browner after the 2nd (almond cream bake). I am curious would it be worth using slightly undercooked tart shells so they do not overcook or develop too much colour when you bake the almond cream, or have you some other technique to avoid this somehow?
yep undercooking works.
Wow the best channel 👏👏
Thank you so much 😀
Super pretty!!!!!🍒🍒🍒🍒🍒
Thank you! 😊
Hi chef
I can’t fine the absolute cristal. Is there any other substitute?
oh just any glaze would do.
@@HanbitChothx chef
I already want to try it !
yay!
Chef hanibit I always follow your videos they have changed my pastry skills
Keep it up
Thank you for sharing this video Hanbit…I have a question on pectin….what’s the difference between HM and NH pectin?
oh take a look on google! better explanation there.
How many eggs is 36g
oh u need to crack and weigh it
Awesome content Chef 😍
great!
Rooting for you Hanbit!
thank you!
I made it, and honestly it doesn't make sense ..the crust is almost the same as the almond cream...
I would say boring...
oh good.
Hi Hanbit
Could I change the Almond Cream filling for an alternative? Looks amazing but not a fan of almond flavour
hmm not sure.
You do everything to perfection!👍😂
Thanks 😅
What brand is your cooktop? Thanks.
not sure!
Hello Hanbit,
I am amazed. You explain so well, you smile all the time, you love what you do and I love that. Wish I could do something with you. Anyways, I love cooking and I love getting recipes from all over the world. Nevertheless, I havent met or seen anyone explaining everything to the smallest detail like you do, plus all the hints.
Thank you for this content.
One question thoug: 안녕하세요, 여러분. This reads annyeonghaseyo, yeoleobun
, but the second part souds different when you say it. I tried finding the correct pronouciation but cannot find. "Hi everyone", seems to translate into so many possibilities of saying hi, probably when greeting elders, youger people etc. Is 안녕하세요, 여러분 really correct?
Have a nice day!
yeah that's right. 여러분 means something like "you people" in a polite way.
@@HanbitCho Thank you
Awesome
thank you so much!
Hello Chef Hanbit, I am such a fan a I just discovered you a week ago🤣..I've already signed up for online classes via Instagram. I'd love to make this tart or any of your tarts , but my daughter and I are allergic to almonds. Could you PLEASE suggest some other cream? Thank you.
oh hmm i guess you can fill it with pastry cream?
@@HanbitCho would I follow all of the same steps with the pastry cream? I apologize for asking so many questions. I'm not a pastry chef. I'm a mom and home baker trying to kick it up a notch. A lot of people have nut allergies. So I'm sure most would appreciate an alternative. Thank you so much
😃👏👏👏👏👏❤️
thanks!
Hi chef! I have 2 questions.
1) If i want to use corn starch instead of rum, how many grams should I use?
2) After chilling the almond cream overnight, should i let it to room temperature before using?
huh? cornstarch instead of rum? you can just leave it out. it's fine. yeah you need to leave it outside at room temp before using.
Alright, I’ll do that. Thank you for your tips chef!
hi chef, if my tart ring is bigger (20cm) do I need to change the proportions, or will it be enough? thanks for the amazing videos!!!
yeah you'll need to adjust it.
by how much should I increase the quantity ?
Hi Chef instead of making one big tart I'd love to make 6 Tartlets can i also use this Almond cream recipe for 6 mini ones?
yep.
@@HanbitCho no need to double the recipe right?
❤❤❤
thanks.
what did you pipe into the raspberries? was it also compote, and why does it look more smooth and runny than the compote on the tart? Amazing work!
oh just reduced raspberry puree.
@@HanbitCho thank you chef! it is amazing
@@HanbitCho also can i use agar agar instead of pectin? whats the measurement for this recipe then?
What can I use instead of absolut Cristal glaze?
take a look at my glaze video!
@@HanbitCho just a neutral glaze?
@@HanbitCho I did it know but it seems like my raspberry glaze is too runny. Do I cool it to a specific temperature?
Looks delicious
thanks.
Hey 👋🏻 would love to request for a korean green grape tart, have seen it on Instagram and cafes and they look adorable and delectable ⭐️
ah i know what you are talking about!
What the difference between confit and compote??
similar!