Jelly Ball in Raspberry Tart

Ingredients

Tart Dough

  • 125g Bread Flour
  • 45g Icing Sugar
  • 1g Salt
  • 60g Cold Unsalted Butter
  • 28g Egg (Beaten)
  • 15g Almond Flour

Custard

  • 165g Milk
  • 35g Sugar
  • 35g (2 Yolks) Egg Yolk
  • 35g Corn flour

Toppings

Preparation of the recipes

Savor the delightful fusion of textures and flavors in “Jelly Ball in Raspberry Tart,” a dessert that is as charming to behold as it is to eat. This creation begins with a buttery, golden tart crust, filled to the brim with a creamy, subtly sweet filling. Crowning this base is a vibrant layer of fresh raspberries, each berry like a jewel in a crown, their tartness mingling with the sweet. At the heart of it all lies a surprise—a delicate jelly ball that bursts with a clear, sweet essence, adding an unexpected twist to each bite. The tart is finished with a dusting of powdered sugar, resembling a light frost on a winter morning, and the jelly ball glistens atop, creating a dessert that’s not only a feast for the palate but a masterpiece for the eyes.

    Tart Dough

  • 1

    Add all ingredients into stand mixer attached with dough attachment.

  • 2

    Mix well just until it forms a dough

  • 3

    Transfer dough onto baking paper. Roll out to thickness of 3mm. Place in fridge to harden before use.

  • 4

    Cut dough and press it evenly into tart mould. Cut off excess dough with knife.

  • 5

    Use a fork and prick the base.

  • 6

    Bake in preheated oven of 180-190 degrees for 10 minutes with weight and 10 minutes without weight.

    • Custard

  • 1

    In a bowl, add in yolk and sugar. Whisk until pale and creamy.

  • 2

    Add in corn flour and milk, mix well.

  • 3

    Strain to remove any lumps.

  • 4

    Whisk over medium low heat until thick paste form.

  • 5

    Set aside to cool before using.

    • Assemble

  • 1

    Fill cool tarts with some Jelly Ball and custard.

  • 2

    Decorate tart with raspberry.

  • 3

    Top up with some Jelly Ball for decoration.