< Raspberry and Chocolate Tarte using the Calvados Blend – Le Fermier Créateur de Saveur

Raspberry and Chocolate Tarte using the Calvados Blend

This is one of my favourite recipes to make as a treat for myself and for when I have guests over!

Raspberry and Chocolate tart using the Calvados blend!

The ingredients are:
For the pastry
* 150 g unsalted butter, soft
* 95 g icing sugar
* 30 g almond powder
* 1 egg
* 250 g flour

For the Pastry cream:
* 1/2 litre milk
* 5 egg yolk
* 40 g Calvados blend
* 30 g corn flour
* 40 g plain flour
* 3 punnet raspberry ( to garnish)
* Strawberry jelly.


1. In an electric mixer mix the sugar and yolk tiger until combined. Add the egg, almond meal and flour, mix until just combined.
2. Form a ball, flatten it slightly, wrap it in film and refrigerate for 30 minutes.
3. For the cream, whisk the egg yolks with the Calvados blend. Add the flour/cornflour mix. Whisk to combine. Add the boiled milk and whisk.
4. Return to the heat and cook whilst whisking until it thickens.
5. Refrigerate until cooled.
6. Meanwhile blind bake the pastry in a preheated oven at 180 degrees Celsius, put pastry weights on the pastry to prevent it from puffing. Cook until the edges are golden. Then leave to cool.
7. Spread the pastry cream in the tart shell, garnish with the strawberries and spoon the jelly mix over the berries and refrigerate until dessert time!


Raspberry and Chocolate Tarte