A distinctive hue makes these raspberries standout. Red raspberries or any other ripe, fresh fruit work equally well in this recipe.
3 cups golden or red raspberries
Shortcrust Pastry
4 cups (1000 ml) unbleached all purpose flour plus extra for rolling
pinch of salt
pinch of granulated sugar
1¼ cups (300 ml) chilled butter, cut into cubes
8-10 teaspoons (120-150ml) ice water
egg yolk, beaten, for egg wash
Chantilly Cream
1 cups (250 ml) whipping cream
1 tablespoon (15 ml) vanilla extract
2 tablespoons (30 ml) icing sugar
Crème Pâtissière
1 cup (250 ml) milk
1 vanilla bean, halved lengthwise and seeds scraped
3 egg yolks
¼ cup (60 ml) sugar
2 tablespoons (30 ml) all purpose flour
1 tablespoon (15 ml) cornstarch
For the Shortcrust Pastry:
Combine the flour, salt, sugar. Rub in the butter until the texture resembles fine breadcrumbs.
Make a well in the bowl and pour in about two-thirds of the cold water, mixing until you have a firm rough dough adding extra water if needed. Mix just until the dough comes together. Do not overwork the dough. Wrap in plastic wrap and allow to rest in the fridge for 15 – 20 minutes.
Roll the dough to desired thickness. Drape over the pie tin and cut away excess pastry.
To blind bake, line pastry with wax paper and fill with rice, flour or ceramic baking beans. Bake at 350 F (150 C) for 10-15 minutes. Remove wax paper and baking beans. Bake again in the oven for 10 minutes or until golden brown.
Let cool.
For the Chantilly Cream:
Place a metal mixing bowl in the fridge. Alternatively, place a mixing bowl over ice. Add the whipping cream and vanilla. Use a whisk to whip, adding the icing sugar in increments. The cream is ready when soft peaks form. Refrigerate until serving.
For the Crème Pâtissière:
Scrape the seeds from the vanilla pod. Add seeds and pod to milk in a small saucepan over medium heat. Bring milk to a boil.
Meanwhile, beat the eggs yolks and sugar in a bowl until pale and thickened. Whisk in the flours until mix is smooth.
Remove vanilla pod from milk. Gradually whisk milk into egg mixture. Pour mixture back into saucepan over high heat. Stir constantly until thick, about 1 minute. Reduce heat to medium and continue whisking until cream is thick, about 2 minutes.
Take saucepan off the heat and cover with plastic wrap to prevent a skin from forming.
Assembly:
Fill pastry case with crème pâtissière. Layer with raspberries, arranging in a circular pattern. Add a dollop of Chantilly cream.
This original recipe first appeared in the Fall 2016 issue of City Style and Living Magazine.
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