There are days in which all I want to do is bake tarts. Easy tarts, complicated tarts, tarts with more than a couple of different textures… when I look for new recipes, when I save recipes on Instagram, I recently realized that 70% of the recipes that catch my eye are tarts. I don’t know if it’s my European origin or the fact that in a tart you can have a little bit of everything without necessarily feeling overwhelmed with flavors, but here you have it. I am a tart lover.
This recipe comes from KICA International Culinary Academy. It was part of their book on raspberries. I adapted it to its gluten-free version, and I simplified a couple of steps – omitting the nappage, for example. Once again, the recipe was in grams, and it was for a 20 centimeter tart. I increased the quantities for a 10″ tart, and I did my best to adapt it to volume. They require that not a whole beaten egg be used in the shortcrust, so don’t be surprised if you see the use of Tablespoons – you will use the rest in the almond cream, so don’t discard. Also, you will need to purchase gelatin. The tart requires two days to prepare, mostly because of the white chocolate ganache, which needs to be refrigerated for 8 to 10 hours. I can reassure you, though, that the work for this tart is absolutely worth it. I cannot recall something with more delicious complexity, in every bite. This is absolutely the best tart I ever baked.
ENJOY!
Gluten-free Lime Raspberry Tart
Course: DessertDifficulty: Difficult2
hours40
minutesIngredients
- For the shortcrust pastry
75 g 75 unsalted butter, chilled and cubed – 5 Tablespoons
50 g 50 confectioners’ sugar – 1/3 cup and 1 Tablespoon
1/4 teaspoon 1/4 salt
12 g 12 almond flour – 2 Tablespoons
156 g 156 Simona’s Flour Mix – 1 cup
37 g 37 whole egg, beaten – 2 1/2 Tablespoons (don’t discard the rest, you’ll use it for the next step)
1 medium 1 lime zest
2 large 2 egg yolks (keep the whites, you’ll use them in the next step)
2 teaspoons 2 heavy cream
- For the baked almond cream with lime and mint
1 large 1 egg white
31 g 31 granulated sugar – 2 Tablespoons and 2 teaspoons
62 g 62 whole eggs – one large egg and the remaining whole beaten egg from the shortbread crust.
1 Tablespoon 1 fresh mint leaves, minced
1 Tablespoon 1 lemon zest – from 2 limes
100 g 100 almond flour – 1 cup
65 g 65 confectioners’ sugar – 1 cup
19 g 19 cornstarch – 2/3 cup
19 g 19 unsalted butter, melted – 1 Tablespoon and 1 teaspoon
10 10 fresh or frozen raspberries
- For the raspberry jam
370 g 370 raspberry jam – I used Bonne Maman, one jar
12 g 12 lime juice – from one lime
1 medium 1 lime zest
- For the white chocolate whipped ganache with lime
3 g 3 powder gelatin, I used fish gelatin – 1 teaspoon
15 g 15 cold water – 1 Tablespoon
125 g 125 white chocolate – one 4.4 oz bar
150 g 150 heavy cream (1) – 1/2 cup and 2 Tablespoons
25 g 25 glucose syrup, or corn syrup – 1 Tablespoon and 1 teaspoon
175 g 175 heavy cream (2) – 3/4 cup
2 medium 2 lime zest
Directions
- For the shortcrust pastry
- Place the flours, confectioners’ sugar, salt, and lime zest in a medium bowl. Cut the butter into the flour mix, until the consistency is crumbly.
- Add the egg and gently knead the dough until fully combined. Grease a 10″ tart pan, with removable bottom, and line the bottom with parchment paper. Press the dough into the pan, covering evenly the bottom and the sides.
- Chill the crust in the freezer for 15 minutes. Preheat the oven to 350 degrees Fahrenheit. Take the tart from the freezer, prick it with a fork, and line the crust with parchment or foil and fill with pie weights or dry rice or beans.
- Bake the crust for 10 to 12 minutes. Remove the weights and parchment (or foil) and return the crust to the oven to bake for another 5 to 7 minutes, until pale golden brown. Let it cool on a cooling rack, while lowering the oven temperature to 325 degrees Fahrenheit.
- Mix together the yolks and cream. Unmold the cooled crust, being very careful not to crack it. Brush the inside and outside of the tart with the creamy yolk mixture. Place the tart back on the cooling rack, place the cooling rack onto a baking sheet, and return to the oven until the color is deep and golden. This usually takes 5-7 minutes. Let the crust cool and leave the oven on, while you prepare the filling.
- For the baked almond cream with lime and mint
- In a mixer beat the egg whites and sugar together using a whisk attachment until soft peaks form.
- In a separate bowl, mix the egg, mint leaves, and lime zest using a hand blender. Add the almond powder and icing sugar and mix everything together. Finally, add the corn starch and melted butter. Fold in the egg whites.
- Pour onto the base of the tart and top with raspberries. Bake at 325 °F for about 15 minutes.
- For the raspberry jam
- In a saucepan, heat the raspberry jam, and add the lime juice and zest. Bring to a boil, then take off the heat. Let is rest while the tart is baking then pour over it. Place the tart in the fridge and allow to set completely.
- For the white chocolate whipped ganache
- Bring the cream (1) to a boil. Add the lime zest and let it infuse for around 30 minutes. Strain and add extra cream, if needed, to bring the mixture back up to its original weight of 150 g.
- Place the gelatin with cold water to bloom for 10 minutes. Then place in the microwave for 30 second increments, until completely liquid.
- Heat the cream (1) and glucose syrup – or corn syrup. Dissolve the gelatin, and then stir in the melted chocolate. The cream should not reach boiling point. Process using a hand blender.
- Add the cream (2), and mix everything again using a blender.
Cover the ganache with plastic wrap (touching the surface of the mixture) and set aside in the fridge for 8-10 hours. - To assemble
- Whip the stabilized ganache at medium speed using the whisk attachment of your mixer. Transfer the whipped ganache into a piping bag fitted with decorating tips, and pipe the decor on top of the tart. Decorate the tart with raspberry halves and lime zest.
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