Raspberry and crème brûlée tart

The comeback is here. I could almost say “finally!”, I was so eager to resume a normal rhythm of publication on my blog. This weekend, I put some order in my photos. It was badly needed. I came across lots of little treasures not yet published. For some, the season has well and truly passed. But on the other hand, it is absolutely impossible for me not to tell you about this divine pie.

I made it for Father’s Day. For the little story, I had spotted it here. And it was on this occasion that I invested in pectins, in order to make perfect crème brûlées without baking in the oven. I already told you about all this here.

The raspberry and crème brûlée tart had become an obsession, an obsession. I have not been disappointed. It is absolutely exquisite.
It consists of a sweet dough, topped with an almond cream. On top, we have a layer of raspberry confit, then comes the puck of crème brûlée, deliciously caramelized and crunchy, and of course fresh raspberries.

Raspberry and crème brûlée tart:

Creme brulee:
(After C. Michalak)

300g cream (35%)
1 vanilla pod
35g brown sugar
60g egg yolks
2 g pectin X58 (optionally NH)

To do the night before.

Heat the cream and the scraped vanilla in a saucepan.
Leave to rest for about 15 minutes.

Mix sugar and pectin.

Return the cream to the heat and add the sugar in a raindrop while mixing.
Bring to a boil while stirring and cook for about 1 minute.

Off the heat, add the egg yolks while stirring.

Pour the cream into an 18 to 20 cm silicone mold (or a circle lined with film).
Reserve in the freezer.


125g flour
90g butter
30g icing sugar
30g ground almonds
1 egg yolk
1 pinch of salt

Put all the ingredients in a food processor and knead until you get a ball. It is sometimes necessary to add a trickle of water.

Roll out the dough and fill a circle of 22 to 24 cm.

Refrigerate for at least 1 hour.

Preheat the oven to 160°C.

Take the dough out of the fridge.
Cover with a baking sheet and seeds and bake for 15 minutes.
Remove the foil and continue cooking for about 5 minutes.

Meanwhile, prepare the almond cream.

Almond cream:

60g soft butter
60g of sugar
60g ground almonds
1 tsp cornstarch.
1 egg
20 g liquid cream

Whisk butter and sugar.
Add the ground almonds and cornstarch. To mix together.
Add egg and cream. To mix together.

Raise the oven temperature to 180°C.

Spread the almond cream on the pre-cooked and lukewarm base.

Cook for about 20 minutes.

Raspberry confit:

250g raspberry purée
30g brown sugar
2.5g pectin NH

Heat the puree in a saucepan.

Mix sugar and pectin.
When the puree begins to be lukewarm, add the sugar while mixing.

Bring to a boil and cook for 1 to 2 minutes without stopping stirring.

To book.



Spread the confit over the cooled tart. Keep 1 to 2 spoonfuls to fill the raspberries.

Place the frozen crème brûlée puck on top. Sprinkle with sugar and caramelize with a blowtorch.

Put the raspberries all around. Fill them with the remaining confit, using a piping bag.

To finish: the ideal is to do the assembly almost at the last moment. The crème brûlée disc thaws very quickly and thus the caramelized sugar remains crunchy.

I ordered my pectins here

The puck of creme brulee, without baking in the oven is really the good idea of ​​this recipe. It’s perfect to garnish pies like here or to serve as an insert to a cake…

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