Tarte soufflée aux framboises -Soufflé Raspberry tart - 3/8/08
This is an elaborate dessert! The tart combines plump fresh raspberries with sugared almond butter and it is crowned with a fluffy layer of caramelized pastry cream that resembles somewhat of a Crème brûlée. The Pastry cream in this recipe is made of a crème Chiboust which is somewhat a demanding combination of Italian meringue and crème pâtissière. This tart is definitely not for beginners but for a confident cook it should present no problems!
Preparation work
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Egg whites and hot caramel is mixed together to form an Italian meringue.
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The meringue is than added to the crème pâtissière |
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Crème pâtissière and Meringue are folded together gently to keep it fluffy. Once it is mixed together it is called a crème Chiboust |
The base of the tart is made of pâte sucrée topped with an almond cream. |
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Raspberries are lined on top of the almond cream |
The crème Chiboust is then added to the tart. |
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A layer of brown sugar is added to the top of the Chiboust cream and then caramelized with a blow torch.
