prep: 35mins
cook: 15mins
serves: 8-10

Ingredients

  • to make the breton shortbread
  • 168g unsalted butter
  • 168g caster sugar
  • 4g salt
  • 72g egg yolks
  • 230g plain flour
  • 22g baking powder
  • Callebaut Mycryo cocoa butter
  • to make the raspberry jelly
  • 7g gold gelatine leaves
  • 230g Ravifruit frozen raspberry puree
  • 35g caster sugar
  • to make the Chantilly cream
  • 600mL Bulla Thickened Cream
  • 60g caster sugar
  • 1 tsp vanilla bean paste
  • fresh raspberries and chocolate curls, to serve

Kirsten Tibballs' Raspberry Cream Tart

method

  1. Preheat oven to 170°C (150°C fan-forced).
  2. For the shortbread, mix the butter, caster sugar and the salt in an electric mixer with a paddle attachment. Add the egg yolks and then finally the flour and baking powder. Press the dough in a flat square, wrap and chill for an hour before rolling out.
  3. Roll pastry out on a bench lightly dusted with flour to a 1cm thickness. Cut into a 20cm disc with a cake ring. Place the pastry on a lined tray and place the cake ring on the outside.
  4. Bake for 15 minutes or until golden brown. Run a knife around the edge of the ring while it is still hot and dust it with Mycryo to seal the pastry.
  5. For the jelly, place the gelatine sheets in a bowl of cold water until they soften. Mix the softened gelatine with one third of the puree and the sugar and in a saucepan until all the sugar is dissolved. Add the remaining puree and mix. You can place it immediately onto the cooled tart.
  6. For the Chantilly cream, place the cream, sugar and vanilla in a bowl and whisk until a firm consistency is achieved.
  7. To assemble, place the raspberry jelly into the centre of the baked tart and place in the fridge to set. Once set, pipe Chantilly cream on the tart with a Saint Honore piping tube. Place fresh raspberries and chocolate curls in the centre.