Discover our new website
1
Sweet Pastry
Use the paddle attachment in a stand mixer to combine the creamed butter and confectioner’s sugar. Add the almond flour and salt, followed by the warmed eggs and vanilla.
Complete the mixture with the flour and fine salt. Wrap in plastic. Leave to stand for 2 hours.
Butter | 350g |
Confectioner's sugar | 250g |
Almond flour | 63g |
Whole eggs | 125g |
Vanilla bean | 1 bean |
Fine salt | 3g |
All-purpose flour | 625g |
1
Sweet Pastry
Use the paddle attachment in a stand mixer to combine the creamed butter and confectioner’s sugar. Add the almond flour and salt, followed by the warmed eggs and vanilla.
Complete the mixture with the flour and fine salt. Wrap in plastic. Leave to stand for 2 hours.
Butter | 350g |
Confectioner's sugar | 250g |
Almond flour | 63g |
Whole eggs | 125g |
Vanilla bean | 1 bean |
Fine salt | 3g |
All-purpose flour | 625g |
2
Raspberry Crème Pâtissière
Heat the raspberry puree in a saucepan. Mix together the yolks and whole eggs, return to the pan and boil for two minutes. Remove from the heat and add the butter using a hand blender. Cover the surface with plastic wrap and keep in the refrigerator until ready to assemble.
CARAMAN raspberry puree | 250g |
Egg yolks | 25g |
Whole eggs | 25g |
Sugar | 60g |
Starch | 25g |
Butter | 30g |
2
Raspberry Crème Pâtissière
Heat the raspberry puree in a saucepan. Mix together the yolks and whole eggs, return to the pan and boil for two minutes. Remove from the heat and add the butter using a hand blender. Cover the surface with plastic wrap and keep in the refrigerator until ready to assemble.
CARAMAN raspberry puree | 250g |
Egg yolks | 25g |
Whole eggs | 25g |
Sugar | 60g |
Starch | 25g |
Butter | 30g |
3
Raspberry Coulis
Heat the raspberry puree. At 105°F (40°C) add the glucose powder. At 120°F (50°C) sprinkle in the sugar and pectin combined. Boil for 1 minute, stirring constantly. Remove from the heat and add the lime puree. Set aside for assembly.
CARAMAN raspberry puree | 380g |
Glucose powder | 55g |
Sugar | 55g |
Pectin NH | 6g |
CARAMAN lemon puree | 5g |
3
Raspberry Coulis
Heat the raspberry puree. At 105°F (40°C) add the glucose powder. At 120°F (50°C) sprinkle in the sugar and pectin combined. Boil for 1 minute, stirring constantly. Remove from the heat and add the lime puree. Set aside for assembly.
CARAMAN raspberry puree | 380g |
Glucose powder | 55g |
Sugar | 55g |
Pectin NH | 6g |
CARAMAN lemon puree | 5g |
Assembly and finishing
Line a round mold (diameter: 22cm, depth: 2cm) with the sweet pastry. Bake the sweet pastry blind for 12 minutes at 320°F (160°C). Remove the tart base from the oven and wait for it to cool. Stir the crème pâtissière to soften it. Use it to fill the tart right to the top. Put the raspberry coulis in the middle of your tart. Arrange some fresh raspberries. Decorate to your taste.
Discover other recipes
Mango
Passion fruit
Mango & Passion Fruit Norwegian Omelet
1 omelet - 18cm
Fire meets ice as caramelized meringue protects tropical sorbets in this show-stopping dessert.
Mango
Passion fruit
Mango & Passion Fruit Norwegian Omelet
1 omelet - 18cm
Fire meets ice as caramelized meringue protects tropical sorbets in this show-stopping dessert.
Lemon
Lemon Tart Eclair
30 pieces
Crisp choux pastry filled with zesty citrus cream and topped with cloud-like Italian meringue.
Lemon
Lemon Tart Eclair
30 pieces
Crisp choux pastry filled with zesty citrus cream and topped with cloud-like Italian meringue.
Caramanfruit
Experts on fruit in all its forms.
French know-how since 2002.
Transforming fruit in all its forms.
Adapting recipes to each fruit variety.
Caramanfruit
Experts on fruit in all its forms.
French know-how since 2002.
Transforming fruit in all its forms.
Adapting recipes to each fruit variety.
Caramanfruit
Experts on fruit in all its forms.
French know-how since 2002.
Transforming fruit in all its forms.
Adapting recipes to each fruit variety.
Caramanfruit
FROZEN RANGE
AMBIENT RANGE
Caramanfruit
FROZEN RANGE
AMBIENT RANGE
Caramanfruit
FROZEN RANGE
AMBIENT RANGE