Raspberry Jam Frangipane Tart

TIER 2

Raspberry Jam Frangipane Tart

In this recipe we take our homemade raspberry jam from tier 1 and spread it on a Páte Brisée pastry case. Then we fill it with an almond frangipane and delicately decorate it with a pattern of flaked almonds. I usually fill my desserts with almond cream instead of frangipane, but the addition of pastry cream really improves the texture and adds even more flavour to the dessert.

 

1
9-INCH TART

Ingredients

Pâte Brisée
200g Plain/All-Purpose Flour
100g Unsalted Butter, Cold & Cubed
50g Cold Water
3g Sea Salt

Pastry Cream
250g Whole Milk
½ Fresh Vanilla Bean Pod
35g Caster/White sugar
60g Egg Yolks
20g Cornstarch/Cornflour
2g Fine Sea Salt
20g Cold Unsalted Butter

Frangipane
165g Unsalted Butter, Room Temperature
165g Caster/White Sugar
Zest ½ Lemon
130g Whole Egg, Lightly Whisked Together
165g Ground Almonds/Almond Flour
2g Sea Salt
85g Pastry Cream, Cooled

To Fill & Finish
Raspberry Jam (Tier 1)
Flaked Almonds
Fresh Raspberries
Icing/Powdered Sugar

Special equipment

Stand mixer
Silicon mats
9-inch fluted tart ring
Baking beans
Piping bag

Pâte Brisée

1. Into the bowl of a stand mixer, add the butter, flour and salt. Mix on a low speed until the butter has completely broken down into fine crumbs and there are no large chunks of butter. 

2. Slowly drizzle in the cold water and mix for a few seconds until it pulls together into a dough. 

3. Gently knead the dough into a disc on your work surface and wrap it in clingfilm, then refrigerate for 30 minutes.

4. After 30 minutes, place it in between two silicon mats (or two sheets of parchment paper), and roll the dough into a rough disc that is around 3-5mm thick. 

5. Refrigerate the pastry again for 1 hour and preheat the oven to 180C/355F Non-fan Assisted. This is a good point to prepare your pastry cream. 

6. Peel the silicon mats/parchment paper off the pastry and ensure the dough is cold but flexible. If it is too cold it will break so just leave it for a few minutes to soften slightly if needed.

7. Lift the pastry into a 22.5cm fluted tart ring and use your hands to gently press it into the edges. Work quickly, being careful not to tear the pastry. 

8. Use a knife to trim the excess pastry off and place the tart shell back into the fridge to chill for 15 minutes. 

9. Scrunch up a piece of baking paper and press this into the chilled tart shell. Fill the tart shell with baking beans or rice and then place it on a tray and straight into the oven to bake.

10. Bake the tart for 30 minutes, then remove the baking beans, and continue to bake for a further 10-15 minutes, or until the pastry is an even golden brown colour. 

11. Remove it from the oven and allow it to cool for 30 minutes. 

Pastry Cream

1. In a medium saucepan on the stovetop over medium heat, add the milk and the scraped vanilla pod just until it is steaming. 

2. In a separate medium bowl, whisk together the sugar, egg yolks, cornstarch, and salt until smooth and thickened.

3. Slowly pour the hot milk mixture over the sugar and eggs mixture, whisking constantly.

4. Pour the mixture back into the saucepan. Whisk constantly over medium heat until it begins to bubble, then cook for 1 minute.

5. Remove the saucepan from the heat and pass the mixture through a sieve placed over a large bowl.

6. Whisk in the butter until the mixture is smooth. Cover the bowl with cling film and refrigerate it for an hour. 

Frangipane

1. Into a stand mixer, add the soft butter, salt, lemon zest and sugar. Beat for 2-3 minutes on a medium-low speed until slightly thicker and paler in texture.

2. Slowly drizzle in the eggs and beat for a further minute.

3. Finally, add in the ground almonds/almond flour and scoop in the required amount of cooled pastry cream. Beat until smooth. 

4. Add the mixture into a piping bag.

Assembly & Baking

1. Lower the oven temperature to 175C/345F Non-Fan Assisted.

2. Take the raspberry jam and spread a few tablespoons across the bottom of the cooled pastry. Make sure it is nice and even.

3. Next, pipe the frangipane evenly into the tart shell. Use a palette knife if needed to smooth it out.

4. Slice your fresh raspberries in half and press them gently into the frangipane.

5. Next, take your time, and evenly place the flaked almonds around the entire tart in a nice circular pattern. This is optional, you can simply sprinkle them on!

6. Place it into the oven and bake for 25-30 minutes or until it is an even golden colour all over.

7. Remove it from the oven, and at this point this filling will still be slightly soft, so let it cool for an hour at room temperature before serving. 

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Chausson Aux Pommes

TIER 1

Chausson Aux Pommes

Ok these are essentially apple turnovers, but I felt the name didn’t do them justice and it sounds much more fancy in French! In this recipe I take you through how to make rough puff pastry in detail, so make sure you watch the video to master those folds! Then we cut it into a classic turnover shape and fill it with a sweet apple compote. It’s the perfect buttery, fruity, flakey dessert!

4-6
TURNOVERS

Ingredients

Rough Puff Pastry
500g Plain/All-Purpose Flour
10g Fine Sea Salt
240g Ice Cold Water
10g White Vinegar
400g Unsalted Butter, Very Cold & Cubed

Apple Compote
500g Apples (Braeburn/Pink Lady/Golden Delicious – about 5-6 large apples)
60g Dark Brown Sugar
25g Unsalted Butter
1 Vanilla Bean/1 Tsp Vanilla Bean Paste
Pinch of Sea Salt Flakes
Bowl of ice water with the juice of 1 lemon

Egg Wash
25g Egg Whites
60g Egg Yolks
15g Double/Heavy Cream

Glaze
60g Water
60g Caster/White Sugar

Or
65g Water
125g Sugar
30g Liquid Glucose

Special equipment

Stand mixer
Rolling pin
Hand blender
Digital calipers (optional)
Oval template (see PDF)
Fluted pastry wheel

Rough Puff Pastry

1. Pour the flour into the bowl of a stand mixer along with the salt. 

2. Pour in the cold water and vinegar. 

3. Tip the cubed butter into the centre, then with the paddle attachment, mix on a low speed, just until the dry bits of flour have been absorbed. This should only take 15-20 seconds. The lumps of butter will still be there! 

4. Scoop the mixture out of the bowl onto a lightly floured work surface. Using a rolling pin, roll the dough into a long rectangle. You need to work quickly here especially if it is a warm day as the butter will start to soften too much.

5. Once you’ve rolled it out, you might need to use a lightly floured bench scraper to loosen it from the work surface. 

6. Perform a single turn, by folding one-third of the dough up on itself, and then folding the remaining third of dough over the top as seen in the PDF. 

7. Wrap the dough in cling film and chill it. If it is a warm day, I prefer to do 10 minutes in the freezer then 15 minutes in the fridge. But on a ‘normal day’, 20 minutes in the fridge will be enough.

8. Unwrap the dough and with the open seam facing you, turn the dough 90 degrees so it is now adjacent to you. Roll the dough slightly to give it a little bit of width, then rotate it 90 degrees again so the open seam is facing you again. Roll the dough into a long rectangle again, flouring as needed to ensure it doesn’t stick.

9. Use a bench scraper to get underneath the dough if it feels like it is sticking, then perform a double turn, by folding ¼ of the dough up on itself, then the remaining ¾ of the dough to meet. Fold the dough in half, then wrap in cling film to chill again.

10. Repeat steps 9&10, 2 more times (performing two more double turns) and chill the dough.

11. Unwrap the dough again, and roll it out, performing one final single turn (as seen in step 7). In total you will have done 1x single turn, 3x double turn, 1 x single turn. Refrigerate the dough for 2 hours (or overnight). 

Apple Compote

1. Peel and core the apples, then dice them into small cubes (‘brunoise’ as they would say in French!). As you are chopping them, add them to the bowl of cold water with the lemon juice to prevent them from oxidising. 

2. Once chopped, drain them and add them into a medium saucepan. Cook them over a medium heat until the juices start to come out of the apples – about 3 minutes. Strain them to remove the excess liquid, then add in the light brown sugar, butter and vanilla.

3. Continue to cook them, stirring frequently, until you have a golden caramelised mixture, this should take about 6-10 minutes. Once cooked, stir through the sea salt flakes. 

4. Add the mixture into a jug and blend until you have a thick compote texture.

5. Add this mixture into a bowl and set it to one side in the fridge to cool completely. 

Assembly

1. To create the classic chausson aux pommes shape, we need a fluted oval shape which is then folded in half. You can buy special cutters for this but they are expensive, so I created a little hack so that we can do it at home! 

2. At the bottom of the PDF there is an oval template you can print off (ideally on some thick card). This will give you an oval that is 6.7”x4.8”. 

3. Print this off and then to get the fluted edge, we use a fluted pastry wheel and cut around the template while it is on top of the puff pastry. If you do not have a fluted cutter don’t worry you can just cut around it with a knife. But this template will give you the perfect size!

4. Remove the chilled puff pastry from the fridge and place it onto a floured work surface. Note – it can be easier to work with the pastry in two batches so that it doesn’t get too warm, in this case, just cut the chilled dough in half, and reserve one in the fridge while you roll the other. For the following steps I will assume you are working with a half batch and you just need to repeat the steps to make the remaining pastries. 

5. With the open seam facing you, turn the dough 90 degrees so it is now adjacent to you. Roll the dough slightly to give it a bit of width –  it needs to be around around 7.5” tall so that it is taller than the oval template. 

6. Rotate it 90 degrees again so the open seam is facing you again. Roll the dough into a long rectangle, flouring as needed to ensure it doesn’t stick.

7. Don’t worry about the length of the rectangle, we are more concerned about the thickness – it needs to be around 0.2”/5mm thick. If it is too thick, when it bakes, it will puff up too much! If the dough feels too soft at this point, get it straight into the freezer for 10 minutes to firm up a little. It is much easier to work with when it is cold. 

8. Assuming you are working with a half batch of the dough, use the oval template to cut out 2-3 ovals (the number you get will depend on how efficiently you were rolling it and how thick it is!)

9. Lift the fluted ovals onto a tray lined with a silicon mat, and place them in the fridge for 15 minutes.

10. At any point during the process, if you find the dough is getting too warm, place it back into the freezer for 5/10 minutes to chill it down then carry on. 

11. Prepare the egg wash by whisking together all the ingredients until you have a homogenous mixture.

12. To ensure you get the same amount of filling, I like to decant my chilled compote into little dishes, each weighing 50g. Then I can just scoop it straight into the pastry knowing I’ve got the correct amount. 

13. Remove the chilled pastry from the fridge and, working quickly, scoop 50g of compote into the centre. Refer to the drawing below, we want to make sure we keep the compote away from the edges so it doesn’t leak out later so use your fingers to keep it nice and centred. 

14. Brush an egg wash around the edge of the pastry surrounding the compote and fold the bottom half of the pastry over. Use your fingers to seal the dough together, being careful not to warm the dough too much with your hands and ‘smoosh’ it.

15. Use a knife to poke 4 holes in the back of the pastry and then flip it over so this side is now touching the baking tray lined with a silicon mat. Brush the top of the pastry with an egg wash then refrigerate it for 20 minutes. At this point, preheat your oven to 175C/345F non-fan assisted. 

16. Remove the pastry from the fridge and apply a second egg wash, then using a sharp knife, lightly score a decorative pattern into the pastry, I just do a series of vertical lines! 

17. Place the pastries straight into the oven on the middle shelf and bake for around 45-50 minutes. The apple compote is already cooked so all we are looking for is a nice golden puff pastry. 

18. About 10 minutes before you can prepare the glaze so that it is still slightly warm. Add the sugar and water into a saucepan, and simply bring it to a boil. Continue to cook it until it has thickened slightly but is still runny. Slightly looser than the consistency of honey. 

19. I’ve given you two options for the glaze, the second one is just slightly shinier from the addition of glucose but is prepared with the exact same method! Just boil the ingredients together. 

20. Once the pastries are baked, lift them onto a wire rack and brush them lightly with the glaze. They can be eaten warm or served once cooled, but they are best eaten the same day so that the pastry is as fresh as possible. 

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Latticed Pistachio Mille-Feuille

TIER 2

Latticed Pistachio Mille-Feuille

You guys know I love a Mille Feuille, and this filling combination has to be my favourite yet. It’s the same rough puff pastry recipe as Tier 1 (I don’t cover this again in the video for Tier 2), but we walk through how to bake it into the perfect Mille Feuille shape. Then we make a raspberry cremeux and a pistachio cremeux to fill it with, alongside a tangy raspberry coulis. The lattice top is optional, but creates a real show stopping design!

1
LARGE MILLE FEUILLE

Ingredients

Rough Puff Pastry
250g Plain/All-Purpose Flour
5g Fine Sea Salt
120g Ice Cold Water
5g White Vinegar
200g Unsalted Butter, Very Cold & Cubed

Basic Cremeux
400g Double Cream
115g Egg Yolks
60g Caster Sugar
5g Powdered Gelatin (200-250 Bloom) + 30g Cold Water

Pistachio Cremeux
240g Basic Cremeux
40g Pistachio Paste

Raspberry Cremeux
240g Basic Cremeux
100g Raspberry Puree

Raspberry Coulis

2g Powdered Gelatin (200-250 Bloom)
12g Cold Water
105g Raspberry Puree
105g Frozen Raspberries
5g Pectin NH
20g Caster Sugar

Icing Sugar To Decorate

Special equipment

Stand mixer
Rolling pin
Digital thermometer
Hand blender
Digital calipers (optional)
Lattice pie cutter
Silicon mats
Baking trays
Piping bags

Rough Puff Pastry

1. Pour the flour into the bowl of a stand mixer along with the salt. 

2. Pour in the cold water and vinegar. 

3. Tip the cubed butter into the centre, then with the paddle attachment, mix on a low speed, just until the dry bits of flour have been absorbed. This should only take 15-20 seconds. The lumps of butter will still be there! 

4. Scoop the mixture out of the bowl onto a lightly floured work surface. Using a rolling pin, roll the dough into a long rectangle. You need to work quickly here especially if it is a warm day as the butter will start to soften too much.

5. Once you’ve rolled it out, you might need to use a lightly floured bench scraper to loosen it from the work surface. 

6. Perform a single turn, by folding one-third of the dough up on itself, and then folding the remaining third of dough over the top as seen in the PDF. 

7. Wrap the dough in cling film and chill it. If it is a warm day, I prefer to do 10 minutes in the freezer then 15 minutes in the fridge. But on a ‘normal day’, 20 minutes in the fridge will be enough.

8. Unwrap the dough and with the open seam facing you, turn the dough 90 degrees so it is now adjacent to you. Roll the dough slightly to give it a little bit of width, then rotate it 90 degrees again so the open seam is facing you again. Roll the dough into a long rectangle again, flouring as needed to ensure it doesn’t stick.

9. Use a bench scraper to get underneath the dough if it feels like it is sticking, then perform a double turn, by folding ¼ of the dough up on itself, then the remaining ¾ of the dough to meet. Fold the dough in half, then wrap in cling film to chill again.

10. Repeat steps 9&10, 2 more times (performing two more double turns) and chill the dough.

11. Unwrap the dough again, and roll it out, performing one final single turn (as seen in step 7). In total you will have done 1x single turn, 3x double turn, 1 x single turn. Refrigerate the dough for 2 hours (or overnight).

Basic Cremeux/Pistachio Cremeux/Raspberry Cremeux

1. Add the pistachio paste and raspberry puree into two separate bowls and set these to one side.

 *Note –  Pistachio Paste is quite expensive so you can make it yourself. Just toast shelled pistachios in the oven for about 15 minutes at 170C/340F and then process them in а food processor. You will need to do this with about 300g of Pistachios or it won’t be enough for the blades of your food processor to pick up. It will take some time to blend them and you need a high powered food processor! 

2. Add the powdered gelatin into a small dish and pour over the cold water. Allow this to bloom for 10 minutes. Once bloomed, scoop this into a large bowl with a sieve placed over the top. 

3. Into a medium bowl, add the egg yolks and sugar. Whisk briefly to combine.

4. Add a splash of the cream just to prevent any lumps and whisk to combine.

5. Pour the entire mixture into a medium saucepan along with the cream. Place the pan on a medium heat and whisk constantly, The mixture needs to reach 80-82C. As you continue to cook it, you will see it thicken in the pan, just be really careful not to scramble the eggs.

6. Once at temperature, immediately remove it from the heat and pour it through the sieve over the gelatin. Some of the egg might have caught on the bottom of the pan but don’t panic!

7. Use a hand blender to blend the mixture to ensure the gelatin has completely incorporated. 

8. The mixture should weigh around 480-500g so we’re going to split this equally between the two bowls. 

9. Pour around 240g of the mixture over the pistachio paste and blend it with a hand blender to completely emulsify it. Cover the surface with cling film and refrigerate overnight (minimum of 6 hours)

10. For the raspberry, let the basic cremeux cool to around 40C/104F before pouring it over the puree. Blend with a hand blender to completely emulsify it. Cover the surface with cling film and refrigerate overnight (minimum of 6 hours)

Raspberry Coulis

1. Add the powdered gelatin into a small dish and pour over the cold water. Allow this to bloom for 10 minutes.

2. Meanwhile, whisk together the sugar and pectin and set this to one side.

3. Add the frozen raspberries (they can be fresh too) and raspberry puree to a small saucepan. 

4. Cook them down until they reach around 40C/104F on a digital thermometer, then add in the sugar/pectin mixture. Continue to cook the mixture until it reaches a boil. 

5. Remove the pan from the heat, scoop in the bloomed gelatin and stir it to dissolve it into the raspberry mixture.

6. Pour this into a bowl and cover the surface with clingfilm. Refrigerate for a minimum of 1-2 hours. 

Assembly

1. Remove the chilled puff pastry from the fridge and place it onto a floured work surface. 

2. With the open seam facing you, turn the dough 90 degrees so it is now adjacent to you. Roll the dough slightly to give it a little bit of width, then rotate it 90 degrees again so the open seam is facing you again. Roll the dough into a rectangle, flouring as needed to ensure it doesn’t stick.

3. We are going to bake this on a baking tray, so we just need to ensure the rectangle we roll isn’t bigger than the tray. We are more concerned about the thickness. It needs to be around 7.5” tall and 0.2”/5mm thick. 

4. Once you are at that thickness, you can use a pastry wheel or a knife, to trim the rectangle of pastry down so it fits perfectly on your tray.

5. Lift the dough onto a silicon mat and refrigerate it for 20 minutes. 

6. Once chilled, cutting vertically, cut off ⅓ of the rectangle, leaving the remaining ⅔ intact.

 7. Work quickly here so the dough stays cold (if not, chill it again. This part will be a disaster if the dough is too warm!), use a lattice pastry wheel cutter or a lattice cutter and cut the ⅓ of dough to create the lattice design. 

8. Get both the latticed strip of dough, and the other strip of dough into the fridge for another 20 minutes while you pre-heat the oven to 175C/345F non-fan assisted.

9. Once it has chilled. Remove it from the fridge and place a second silicon mat on top, along with another tray and some extra weight! We need to weigh the top tray down as much as possible to stop the pastry from puffing up. I like to use more baking trays!

10. Place the tray of pastry into the oven on the middle shelf and bake it for 60 minutes.

11. After 60 minutes remove all the trays on top, and the pastry should be a light golden colour (if not place the trays back on and bake it for a little longer)

12. Place it back into the oven, uncovered, and bake until it is golden brown.

13. Remove it from the oven and increase the oven temperature to 220C/430F.

14. Dust the puff pastry liberally with icing/powdered sugar and then place it back in the oven, closer to the top shelf this time.

15. Keep a very close eye on it and bake it until the sugar has caramelised and the pastry is a deep, shiny golden colour. Be really careful not to burn it. It can take anywhere from 2-5 minutes. 

16. You will find the lattice probably caramelises quicker than the other piece of pastry so you can remove this early.

17. Get both onto a wire cooling rack to cool for 15 minutes.

18. Using a serrated knife trim down the latticed piece of pastry into a neat rectangle. Then cut the other piece of pastry into two, and then trim each of those pieces down so they match the exact size of the lattice pastry.

Final Assembly 

1. Add the chilled raspberry coulis into a tall jug, and with a hand blender, blend it to a smooth mixture. Add this into a piping bag and set it to one side.

2. Whisk both the raspberry and pistachio cremeux using a stand mixer until they are thick and hold a stiff peak. The pistachio cremeux will whisk up thicker than the raspberry cremeux, so don’t worry if the raspberry is slightly softer.

3. Add these into separate piping bags fitted with large round tip piping nozzles. 

4. Pipe three lines of the pistachio cremeux onto the base of the plain, non latticed pieces of puff pastry. There should be one line on each outer edge and one in the centre. It’s important the pistachio is on the outside to provide support, as the raspberry cremeux would be too soft to support the weight of the layers.

5. Pipe the raspberry cremeux into the gaps and then pipe 2 lines of raspberry coulis on top.

6. Dust icing sugar diagonally across the top of the latticed pastry, using a flat object to cover one side of the pastry. 

7. Carefully stack and assemble the mille-feuille, finishing the latticed piece on top. It is now ready to serve. If you need to serve it later, ensure you keep it refrigerated so the cremeux doesn’t soften too much at room temperature. 

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Raspberry Soufflé Tartlets

TIER 2

Raspberry Soufflé Tartlets

In Tier 2 we make a Bake It Better first – raspberry pastry! I tested this a few times and am really happy with the result. We fill this with a raspberry soufflé and garnish with fresh raspberries. It’s actually the pastry element of this recipe that makes this the Tier 2 recipe – the beauty of adding soufflé to a tart is there’s no pressure on the rise! So once you’ve mastered the pastry, it’s plain sailing!

4
INDIVIDUAL TARTS

Ingredients

Raspberry Pastry
75g Unsalted Butter, Cold & Cubed (small cubes)
50g Icing Sugar
4g Powdered Raspberry Powder
38g Egg Yolks
150g Plain/AP Flour
Red Food Colouring Powder/Gel

Egg Wash
20g Egg Yolk
5g Double/Heavy Cream
Red Food Colouring Powder/Gel

Raspberry Soufflé

 – Raspberry Base
120g Raspberry Puree
10g Cornstarch
Pinch of Sugar

 – Meringue Base
75g Raspberry Base
80g Egg Whites
50g Caster Sugar

Fresh Raspberries To Fill + Garnish

Special equipment

Stand mixer
Silicone mats
4x 7.5cm x 2cm perforated tart rings
Multi-wheel pastry cutter OR a ruler
Digital thermometer
Piping bags

Raspberry Pastry

1. Into the bowl of a stand mixer, add the cold cubed butter and then sift over the raspberry powder, icing sugar and red food powder. With the paddle attachment, beat on a medium low speed for 2 minutes or until the butter is smooth. As the butter is cold you will need to scrape down the bowl a few times to ensure it is completely incorporated. 

2. Add in the egg yolks and beat again for around 30 seconds, scraping down the bowl again to ensure it’s all incorporated.

3. Finally, sift in the flour, scrape the bottom of the bowl just to loosen the butter stuck on the bottom, and then mix again on a low speed until it pulls together to form a dough, about 20-30 seconds.

4. Scoop the dough out and place it onto a large silicone mat and place a second silicone mat on top. Roll the dough out with a rolling pin until it is around 3-5mm thick, don’t worry too much about the shape.

5. Place the entire sheet of pastry into the freezer for 30 minutes.

6. While the dough is chilling, take the perforated tart ring and very lightly grease the inside with soft butter. This helps to prevent the dough from sticking to the ring.

7. Remove the chilled dough from the freezer and, working quickly, peel the top silicone mat off of the dough. Press the 4 tart rings firmly into the dough, lift them up, and transfer them to a perforated tray lined with a perforated baking mat. The dough should be cold enough that it attaches to the ring as you lift it up. Place the tray in the fridge while you cut the walls.

8. With the remaining dough, use a ruler and a sharp knife to cut 4 strips of dough each measuring 9.6 x 0.9 inches (24.4 x 2.3cm). These measurements seem quite precise, but this will ensure the dough fits perfectly into the tart rings with no excess overlapping. If they feel too warm to lift up, place them back in the freezer for 5 minutes just so they can cool back down slightly. 

9. Remove the baking tray with the tart bases from the fridge and remove one strip of dough for the walls.

10. Working quickly, take the strip of dough and place it inside the tart ring. Use your fingers to gently press together this strip of dough, against the base of the tart. The idea is to slightly push down the wall of dough so that it meets the dough on the base of the tart shell and there are no gaps. If at any point you feel the dough is too warm or is tearing, place everything back in the freezer for 10 minutes then carry on.

11. Repeat this with the remaining tarts, again, chilling the dough if needed. At this point, squeeze together the remaining scraps of dough, and repeat the process, rolling the dough and chilling it, so that you can create the final 2 tart shells. 

12. Once you have lined all the tart shells, avoid trying to move them in case the dough tears. Chill the entire tray in the freezer for 15 minutes and pre-heat your oven to 175C/350F.

13. Remove the shells from the freezer and holding a knife perpendicular to the tart shell, trim off the excess pastry hanging over the tart ring so that the pastry is flush. 

14. Place the tart shells in the oven, and bake for 15 minutes. While they bake, add the egg wash ingredients to a small ramekin and blend it to combine – I prefer to use a hand blender as it fully emulsifies the colouring into the egg mixture. 

15. Remove the tarts from the oven and allow them to cool for 5 minutes. At this point, the pastry should have retracted slightly from the ring mould, and you should be able to lift it off easily. 

16. Lift the shells up and using a pastry brush, apply an even egg wash all over the tart. Lower the oven temperature to 140C/285F and place them back on the tray and into the oven for a further 5 minutes. Remove from the oven to cool. 

Raspberry Soufflé

 – Raspberry Base

1. Into a medium bowl, whisk together the sugar and cornstarch.

2. Add the puree into a medium saucepan and heat it until it reaches around 40C. Once hot, sift in the cornstarch mixture and whisk together. Continue to cook until the mixture thickens and starts to bubble. Once bubbling, cook for a further minute.

3. Immediately pass the mixture through a sieve into a bowl and cover the surface with cling film. Chill for 30 minutes in the fridge.

 – Meringue Base

1. Fill a pan with a shallow amount of water and place it over a medium heat. Meanwhile, add the egg whites and sugar into a medium bowl and place this over the water once it is simmering.

2. Whisk constantly until it reaches 60-65C (140-150F) on a digital thermometer.

3. Immediately remove it from the heat and place it on a stand mixer fitted with a whisk attachment.

4. Whisk on a medium speed  for 6-7 minutes until you have a stiff meringue.

5. While it is whisking, remove the raspberry base from the fridge, whisk it, then weigh 75g and add this into a medium bowl.

6. When the meringue is done, fold it in thirds into the raspberry base until you have a homogenous mixture. 

Assembly

1. Add the raspberry soufflé mixture into a piping bag and snip the end off.

2. Take the cooled tart shells, and place a few torn up raspberries into the base.

3. Pipe the soufflé mixture into the tart shells, filling them right to the top, and then use a palette knife to level them so they are completely flush with the top of the tart.

4. Place the tarts back onto your baking tray, and place the perforated tart rings around the pastry again. This will just help to provide a little structure and prevent the pastry from cracking as the soufflé expands.

5. Place the tarts into the oven and bake them for 7 minutes. They should rise just slightly.

6. Once they are baked, these can be served warm or alternatively served chilled (place the tarts into the fridge for 1 hour)

7. To garnish, add some freshly sliced raspberries.

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Tier 3
Choux au Chocolat

Tier 3: Choux au Chocolat

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Tier 2
Orange Blossom Paris Brest

Tier 2: Orange Blossom Paris Brest

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Show off your skills by sharing your desserts

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Tier 1
Yuzu Petit Choux

Tier 1: Yuzu Petit Choux

We would love to see your Bake It Better creations!

Show off your skills by sharing your desserts

#BakeItBetter


Tier 3
Lemon Meringue Pie

Tier 3: Lemon Meringue Pie

We would love to see your Bake It Better creations!

Show off your skills by sharing your desserts

#BakeItBetter


Tier 3
Bi-Color Pain Au Chocolat

Tier 3: Bi-Color Pain Au Chocolat

We would love to see your Bake It Better creations!

Show off your skills by sharing your desserts

#BakeItBetter


Tier 2
Croissants

We would love to see your Bake It Better creations!

Show off your skills by sharing your desserts

#BakeItBetter


Tier 1
Pain Au Chocolat

Tier 1: Pain Au Chocolat

We would love to see your Bake It Better creations!

Show off your skills by sharing your desserts

#BakeItBetter


Tier 3
Golden Gianduja Tart

Tier 3: Golden Gianduja Tart

We would love to see your Bake It Better creations!

Show off your skills by sharing your desserts

#BakeItBetter


Tier 2
Chocolate Hazelnut Tart

Tier 2: Chocolate Hazelnut Tart

We would love to see your Bake It Better creations!

Show off your skills by sharing your desserts

#BakeItBetter


Tier 1
Strawberry Meringue Tart

Tier 1: Strawberry Meringue Tart

We would love to see your Bake It Better creations!

Show off your skills by sharing your desserts

#BakeItBetter


Tier 3
Coffee Brioche

Tier 3: Coffee Brioche

We would love to see your Bake It Better creations!

Show off your skills by sharing your desserts

#BakeItBetter


Tier 2
Kanelbullar (Cinnamon Rolls)

Tier 2: Kanelbullar (Cinnamon Rolls)

We would love to see your Bake It Better creations!

Show off your skills by sharing your desserts

#BakeItBetter


Tier 1
Classic Donut

Tier 1: Classic Donut

We would love to see your Bake It Better creations!

Show off your skills by sharing your desserts

#BakeItBetter


Tier 3
Brioche Feuilletée

Tier 3: Brioche Feuilletée

We would love to see your Bake It Better creations!

Show off your skills by sharing your desserts

#BakeItBetter


Tier 2
Vanilla & Blueberry Danish

Tier 2: Vanilla & Blueberry Danish

We would love to see your Bake It Better creations!

Show off your skills by sharing your desserts

#BakeItBetter


Tier 1
Puff Pastry

Tier 1: Puff Pastry

We would love to see your Bake It Better creations!

Show off your skills by sharing your desserts

#BakeItBetter


Tier 3
Roasted Strawberry & Creme Brûlée Tart

Tier 3: Roasted Strawberry & Creme Brûlée Tart

We would love to see your Bake It Better creations!

Show off your skills by sharing your desserts

#BakeItBetter


Tier 3
Chocolate Eclairs

Tier 3: Chocolate Eclairs

We would love to see your Bake It Better creations!

Show off your skills by sharing your desserts

#BakeItBetter


Tier 2
St Honore Tart

Tier 2: St Honore Tart

We would love to see your Bake It Better creations!

Show off your skills by sharing your desserts

#BakeItBetter


Tier 1
Choux Au Craquelin

Tier 1: Choux Au Craquelin

We would love to see your Bake It Better creations!

Show off your skills by sharing your desserts

#BakeItBetter


Tier 3
Herringbone Lattice Apple Pie

Tier 3: Herringbone Lattice Apple Pie

We would love to see your Bake It Better creations!

Show off your skills by sharing your desserts

#BakeItBetter


Tier 3
Chocolate & Hazelnut Praline Tart

Tier 3: Chocolate & Hazelnut Tart

We would love to see your Bake It Better creations!

Show off your skills by sharing your desserts

#BakeItBetter


Tier 2
Lemon Tart

We would love to see your Bake It Better creations!

Show off your skills by sharing your desserts

#BakeItBetter


Tier 1
Frangipane Tart

Tier 1: Frangipane Tart

We would love to see your Bake It Better creations!

Show off your skills by sharing your desserts

#BakeItBetter