Raspberry Brioche Custard Tart

 Raspberry Brioche Custard Tart:

This Raspberry Brioche Custard Tart is a delicious and elegant dessert that combines the rich, buttery texture of brioche with a smooth, creamy custard and the vibrant tartness of fresh raspberries. Perfect for a special occasion or a luxurious treat, this recipe will impress your guests with its beautiful presentation and delightful flavour. The preparation involves making a brioche dough, a creamy custard filling, and assembling everything together for a delectable finish.

 Best Raspberry Brioche Custard Tart

 

Preparation Time:             Cooking Time:

    1 hour                               1 hour 15 minutes

  Cooling Time:                       Total Time: 

   1 hour                              2 hours 30 minute

                          Servings:

                               8-10

Equipments:

•  9-inch tart pan with removable bottom
•  Mixing bowls
•  Whisk
•  Wooden spoon
•  Rolling pin
•  Baking paper
•  Pie weights or dried beans
•  Oven

     

Ingredients:

For the Brioche Dough:

•  250g (2 cups) strong white bread flour
•  50g (1/4 cup) caster sugar
•  5g (1 tsp) salt
•  10g (1 tbsp) active dry yeast
•  3 large eggs
•  125g (1/2 cup) unsalted butter, softened

For the Custard Filling:

•  300ml (1 1/4 cups) whole milk
•  150ml (2/3 cup) double cream
•  3 large eggs
•  100g (1/2 cup) caster sugar
•  1 tsp vanilla extract
•  2 tbsp plain flour

For the Tart Assembly:

•  150g (1 1/2 cups) fresh raspberries
•  Icing sugar, for dusting (optional)

 Instructions:

1. Prepare the Brioche Dough:

•     In a bowl, mix the flour, sugar, and salt. Make a well in the centre.
•     Dissolve the yeast in a small amount of warm water (about 50ml) and add to the flour mixture. Stir in the eggs and mix until a dough forms.
•     Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
•     Gradually add the softened butter, kneading until fully incorporated.
•     Place the dough in a lightly greased bowl, cover with a damp cloth, and leave to rise in a warm place for about 1 hour or until doubled in size.

2. Prepare the Custard     Filling:

•     Preheat your oven to 160°C (320°F).
•     In a saucepan, heat the milk and cream until just below boiling. Remove from heat.
•     In a bowl, whisk together the eggs, sugar, and vanilla extract.
•     Gradually whisk the hot milk mixture into the egg mixture.
•    Stir in the flour until well combined.
•    Set aside while you prepare the brioche base.

       

3. Assemble the Tart:

•     Punch down the risen brioche dough and turn it out onto a floured surface. Roll it out to fit a tart tin (about 23cm/9 inches).
•     Gently press the dough into the tart tin, trimming any excess.
•     Pour the custard filling into the brioche-lined tart tin.
•     Bake in the preheated oven for about 45-50 minutes, or until the custard is set and the brioche is golden brown.
•     Allow the tart to cool completely before removing from the tin.

     

4. Finish and Serve:

•    Arrange the fresh raspberries on top of the tart.
•    Dust with icing sugar if desired.
•    Serve at room temperature or chilled.

Nutrition chart ( per Serving):

       | Nutrient       | Amount |

       | Calories             | 400 kcal  |

       | Protein               | 8g            |

       | Carbohydrates  | 50g         |

       | Sugars                | 22g         |

       | Fat                       | 20g         |

       | Saturated Fat    | 10g         |

       | Fibre                   | 2g           |

       | Sodium               | 180mg  |