Home
Recipes
Software
Store
Discuss Food!
Video
Help
Log in
and post recipes free!
find
in
Anywhere
Recipe Title
Videos
Discussion Groups
Food Dictionary
Product Support
search
Savoy Raspberry Tart-Tart De Savoie Aux Framb
8 Servings
Try this Savoy Raspberry Tart-Tart De Savoie Aux Framb recipe, or post your own recipe for Savoy Raspberry Tart-Tart De Savoie Aux Framb
tell us
Be the first to
submit a photo
for this recipe.
Win $100.00
by posting the best original food photo this month!
Recipe look good to you?
Savoy Raspberry Tart-Tart De Savoie Aux Framb Ingredients
1 Pate Sucree Dough-see
2 Large
egg
yolks
6 tb
Raspberry
jam
3 tb
Sugar
1 tb Framboise eau-de-vie
1 tb
Cornstarch
1/4 ts Unflavored gelatin
1/3 c Chilled whipping
cream
2/3 c
Milk
3 (1/2 pint) baskets
1 (2-inch) piece
vanilla
bean
Powdered sugar
Instructions for Savoy Raspberry Tart-Tart De Savoie Aux Framb
Preheat oven to 375F. 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 frambois 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 tablespoons sugar and cornstarch in medium bowl. Gradually add hot milk mixture, whisking until blended. Return mixture to saucepan. Whisk over medium ehat until thickened; boil 1 minute, whisking constantly. Remove from heat; add framboise mixture and stir until gelatin dissolves. Let pastry cream stand until cool but not 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. From the Savoy region in France. Bon Appetit/May 94 Typed by Didi Pahl From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
Main Ingredient:
Raspberry
Cuisine:
Uncategorized
More like this...
Raspberry Tart (Tarte Aux Framboises)
Tart De Brymlent (A Medieval Lenten Tart)
Wild Mushroom Tart-Tarte Aux Champignons Sauv
Alsatian Plum Tart-Tarte Aux Prunes Dalsace
Tarte Aux Myrtilles Dete (Summer Blueberry Tart)
Ingredient Insight - look inside this recipe
Cornstarch
Cream
Egg
Milk
Powdered sugar
Raspberry
Sugar
Vanilla
Cakes
Desserts
Fruits
Corn
Cream
Bean
Milk
Raspberry
for
flavor
and
categorization
Recent searches:
buns rock
gyro
afghani dishes
lemon mayonnaise cake
cookie peanut butter
marrow
broccoli seasoned
cakes
pork snack
krupnik
cornish pastie
stew tomatos
beef bulgogi
rubs smoking
potato marinade
banana coconut
rub salmon
chicken gai ping
pot roast crock-pot
rost pork
O P T I O N S
Rate or Comment
Suggest to Friend
Add to Menu
Email Recipe
Print Recipe
I M P R O V E
Submit Photo
Link to Recipe
Post a Recipe
Invite Friends
Post a Video
R E M E M B E R
Try Soon
Favorite
G R O U P S
log in first
Create your own personal cookbook!
Learn more
Download
our cooking software and
do more
with this recipe!
BigOven for Windows won Best Cooking Software, 2008 from TopTenReviews.com