Raspberry Tart – Making the Filling

    Published: 06-16-2009
    Views: 22,854
    Chefs Susan Holt and Rob Carson demonstrate how to make the filling for a raspberry tart.

    Rob Carson: Once again, my name is Rob Carson, I am radio personality and I am also a cook. And we are with Susan Holt from CulinAerie in downtown DC. Our crust is blind-baked and crisp and golden and wonderful. Let's go ahead and assemble the tart, okay?

    Susan Holt: Okay, let's do that. The first thing we want to do is put the little raspberries in concentric circles. You could throw all the raspberries in it if you want a big tart, but it is going to look prettier. Just you could --Rob Carson: Presentation is half of it.

    Susan Holt: It's -- for female chefs it might be 25% of it, that's okay. Rob Carson: Alright, fine.

    Susan Holt: For male chefs, it might be 75% of it. Rob Carson: Well, it depends on what you are cooking.

    Susan Holt: You know, I get a group of females chefs together late at night to talk about male chefs.

    Rob Carson: Oh really!

    Susan Holt: Because we all are trained with male chefs of course.

    Rob Carson: Okay, I am not going to go any further on this.

    Susan Holt: Don't go any further, I don't [Voice Overlap] the approach is different. Male chefs are much more into the visuals, female chefs are much more into -- not that male chefs aren't into the taste. Put nice and close together, you don't want to pack them in there because you will mash them. And they are not going to shrink because they are not really going to cook that much but you do want to leave a little room for the custard.

    Rob Carson: Okay. How did I do?

    Susan Holt: That's gorgeous, that's lovely. Rob Carson: Thank you.

    Susan Holt: Perfect. Okay, the next thing we do is make the custard. Rob Carson: Excellent.

    Susan Holt: So crack the egg on a flat surface, not on a sharp surface.

    Rob Carson: You have got the egg at room temperature, I am assuming.

    Susan Holt: Yes, it's not critical in this particular application except that it is going to be easier to whip together. Rob Carson: Sure. Okay.

    Susan Holt: So if you can take this whip and add the honey. I will get the cream out of the fridge. Rob Carson: Sure.

    Susan Holt: We do not want it to break.

    Rob Carson: Okay.

    Susan Holt: Heavy cream.

    Rob Carson: Love it.

    Susan Holt: It won't set up if you use milk.

    Rob Carson: Yeah, and you know what, enjoy heavy cream because you are not drinking the entire cup of cream, okay, you are getting a piece. Susan Holt: You are getting this -- this will go eight, this is half a cup of cream. So you are getting a half an ounce of heavy cream. Rob Carson: No big deal.

    Susan Holt: Which is two tablespoons.

    Rob Carson: Yeah. No big deal.

    Susan Holt: You think of it that way.

    Rob Carson: No big deal.

    Susan Holt: People who have a big rich dinner and then want the little artificial sweeteners for their coffee, 15 calories in a teaspoon of sugar. Rob Carson: Yeah, and it's real.

    Susan Holt: And it's real, it tastes real.

    Rob Carson: Sugar actually lift at one point, okay.

    Susan Holt: Exactly. Alright, so make sure, if we were in a French kitchen we'd pass this through a strainer. Every custard went through a strainer always to capture little bits of sugar that didn't dissolve, because chalaza, the little white thing that hangs down from an egg yolk. Rob Carson: Okay.

    Susan Holt: But we are not in a French kitchen.

    Rob Carson: That's what it's called, chalaza?

    Susan Holt: That's what it's called, chalaza.

    Rob Carson: I never do that, I grew up on farm. That weird white thing in the egg.

    Susan Holt: It is slightly unappealing Rob Carson: Yeah, it's kind of gross, looks like it's not.

    Susan Holt: It is definitely edible. Rob Carson: Okay. Why are you doing that?

    Susan Holt: To whip out the little bits of flour that might not have dissolved, little bits of sugar, because the bowl is really little, you are supposed to whipping like that. Rob Carson: Yes, we do have a little bowl.

    Susan Holt: We have little bowl. It's okay, we have a little custard.

    Rob Carson: Alright cool.

    Susan Holt: So then you just want to pour over, don't worry about covering the raspberries. So we are going to come up about halfway. You can put almond extracts in here if you like.

    Rob Carson: You know what I think that would be great.

    Susan Holt: It is good but you have to be very discerning when you use almond extracts.

    Rob Carson: Yeah, it's pretty difficult stuff. Susan Holt: It goes a long way. Rob Carson: You bet.

    Susan Holt: I prefer it to have a natural taste from the almonds in there. Rob Carson: Well, that looks covered up really nicely, okay.

    Susan Holt: Gorgeous.

    Rob Carson: It this done?

    Susan Holt: It's ready to go. All I has to do is bake again and what we are really doing is just setting that custard, and perfume -- we bring out the perfume in the raspberries.

    Rob Carson: For sure. Now how long are we going to bake it and at what temperature?

    Susan Holt: 12-15 minutes at 350 again. Just until that custard sets, it's going to look jiggly. Rob Carson: Okay, let's go ahead and put in the oven.

    Susan Holt: Great.

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