Raspberry & Cranberry Tart

Procedure

Pate Sucree

  • In a mixing bowl with paddle attachment, combine all ingredients together until it starts to form a dough, flatten the dough and wrap with plastic film then chill for 30 minutes. Using dough sheeter or rolling pin, roll the dough until 4mm. Cut the dough into desired shape or depending to the tart molder. Freeze for 30 minutes then bake at 180°C for 20-25 minutes.

Custard

  • Combine all ingredients until homogenous.