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8-10 15mins

Kirsten Tibballs’ Raspberry Cream Tart

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
to serve
  • fresh raspberries
  • chocolate curls

Cooking Directions

  • Preheat oven to 170°C (150°C fan-forced).
  • 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.
  • 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.
  • 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.
  • 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.
  • For the Chantilly cream, place the cream, sugar and vanilla in a bowl and whisk until a firm consistency is achieved.
  • 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.

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
to serve
  • fresh raspberries
  • chocolate curls