Lykkers, are you looking for a delightful dessert that's both flavorful and gluten-free? This raspberry tart made with a buckwheat shortcrust pastry and a creamy custard filling is the perfect treat.
Not only does it bring together the sweetness of fresh raspberries and rich custard, but it also caters to those with dietary restrictions, being completely gluten-free. Ideal for a weekend gathering or a birthday celebration, this rustic and simple tart is sure to impress your guests.
<h3>Ingredients</h3>
<b>For the Buckwheat Shortcrust Pastry:</b>
- 185 g unsalted butter, cubed
- 135 g fine brown sugar
- 1 tablespoon honey
- 1 medium egg
- 1 egg yolk
- 225 g buckwheat flour
- 100 g rice flour
- 100 g potato starch
- 2 g baking powder
- Pinch of salt
<b>For the Custard Filling:</b>
- 1 portion of your favorite custard
<b>For the Decoration:</b>
- 3 punnets of fresh raspberries
- Powdered sugar for dusting (optional)
<h3>Preparation Time</h3>
- Preparation: 45 minutes
- Cooking: 10 minutes (on the stovetop) + 25 minutes (in the oven)
- Cooling Time: 4 hours
- Difficulty: Medium
- Servings: 14 slices
- Pan Size: Ø 26-28 cm
<h3>Instructions</h3>
<b>Step 1: Prepare the Buckwheat Shortcrust Pastry</b>
- Start by placing the cubed butter, brown sugar, honey, and a pinch of salt into a bowl. You can mix it by hand or use a stand mixer fitted with the paddle attachment. Mix until the ingredients are well combined.
- Next, add the egg and egg yolk to the mixture, continuing to blend until smooth.
- Once the wet ingredients are incorporated, sift the potato starch, rice flour, and baking powder into the mixture, followed by the buckwheat flour. Stir until the dough comes together and is smooth.
- Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 3 hours, or preferably overnight.
<b>Step 2: Make the Custard</b>
- Prepare a batch of your favorite custard recipe. Once ready, place it in a dish, cover it with plastic wrap directly on the surface to prevent a skin from forming, and allow it to cool at room temperature. Afterward, transfer it to the fridge for at least 3 hours or overnight for the best consistency.
<b>Step 3: Shape and Bake the Pastry Base</b>
- After the dough has rested, remove it from the fridge and let it soften slightly for easier handling. Roll the dough out on a floured surface to a thickness of about 4-5 mm.
- Grease and flour a 26-28 cm tart pan, or alternatively, spray with a non-stick cooking spray. Carefully place the rolled-out dough into the pan and gently press it to fit the base and edges. Use a fork to puncture the base of the dough.
- Place the tart shell in a preheated oven at 175°C (static mode) and bake for 25-28 minutes on the lower rack. Once baked, remove from the oven and let it cool completely before transferring it to a serving plate.
<b>Step 4: Assemble the Tart</b>
- Once the tart shell has cooled, take the custard from the fridge and give it a quick stir with a spatula or whisk to smooth it out. Use a spoon or a piping bag to fill the cooled tart shell with the custard.
<b>Step 5: Add the Raspberries</b>
- Gently wash and dry the raspberries. Carefully arrange them on top of the custard, covering the surface.
- Optionally, dust the tart with powdered sugar for a finishing touch.
<b>Step 6: Refrigerate and Serve</b>
- Refrigerate the tart for at least one hour before serving to allow the flavors to set.
<h3>Tips</h3>
- To ensure the dough is easy to work with, remove the butter from the fridge 5 minutes before starting. It should be firm but not too soft.
- You can add a thin layer of raspberry jam between the crust and custard for an extra burst of flavor.
- While raspberries are the traditional choice, feel free to use blueberries, strawberries, or other berries of your choice.
- If using other types of fruit, such as sliced strawberries, it's recommended to brush the fruit with a bit of gelatin to help preserve freshness.
- If you have leftover dough, refrigerate it for 10 minutes to firm it up, then roll it out to make cookies. Bake them in a preheated oven at 175°C for about 12-13 minutes on the middle rack.
This raspberry tart can be stored in the fridge for up to 2 days. It makes a perfect dessert for gatherings or an indulgent treat to enjoy with friends and family.
Enjoy this simple, gluten-free delight and elevate your dessert game!
