Raspberry and blackberry tart
I’m not really a fan of tarts, but the dedicated chapter in my book is making me change my mind. I tried a dough called pâte sucrée, a sort of sweet flaky dough. And then I filled it with pastry cream (my specialty now), raspberries and blackberries.
Two lessons learnt:
1) Achieving that shiny, glossy look so typical of professional tarts is relatively easy, at least now I know what it is: it is a tart glaze, made with sugar syrup (half water, half sugar), and gelatin. Nothing more, nothing less.
2) Frozen fruits suck: they are good just for sauces, but you’ll never be able to use them in a nice way to fill a tart, they are just too soggy…