Raspberry Custard Tart

Ingredients

• 1 cup flour
• 1 tsp sugar
• ½ tsp salt
• 6 tbsp unsalted butter, chilled
• 1 egg, lightly beaten
• 1 beaten egg white, optional

• 1 tsp powdered gelatin
• 1 tbsp water
• 1 cup prepared Pastry Cream, whipped until smooth
• ½ cup whipped cream (about ¼ cup heavy cream, whipped to medium peak)
• 2 tbsp Amoretti® Raspberry Swirl

• fresh raspberries
• edible flower petals
• powdered sugar

• 9" tart pan

Directions

1. Whisk flour, sugar, and salt in a bowl.
2. Grate the cold butter over the dry ingredients and, by hand, gently mix in the butter until it is pea-sized.
3. Drizzle in the beaten egg and mix until a dough forms.
4. Form the dough into a disc, wrap in plastic, and chill for one hour.
5. Roll out the dough to fit into a fluted tart pan, pushing up the sides gently.
6. Dock the dough gently with a fork, but do not pierce all the way through the dough.
7. Freeze the crust for 30 minutes.
8. Meanwhile, preheat the oven to 350℉.
9. Lay a piece of parchment larger than the crust into the center of the frozen crust and fill with pie weights or rice or beans. If the parchment is larger than the crust it will make removing it easier.
10. Bake for 20 minutes.
11. Remove the parchment and pie weights and continue to bake for another 15 minutes or until the crust is golden brown.
12. Optional, while the crust is warm, brush with beaten egg white to seal the bottom.
13. Cool the crust for 30 minutes while you prepare the filling.

14. Bloom the gelatin in water then melt it very slowly in the microwave, being careful not to boil it, 10 seconds at a time. Set aside.
15. Warm 3-4 tbsp pastry cream in the microwave for about 30 seconds.
16. Mix it until it is smooth and slowly add the warm, melted gelatin, mixing as you go.
17. Slowly temper in the cool pastry cream, mixing as you go.
18. Gently fold in the whipped cream, a little at a time until combined.
19. Fold in Raspberry Swirl until no streaks remain.
20. Pour the custard into the tart shell, smooth the top, and chill for two hours.
21. Decorate the tart with fresh raspberries, edible flowers or stencil the top with some powdered sugar and serve.