Kirsten Tibballs' Raspberry Cream Tart
Try out this recipe for Kirsten Tibballs' Raspberry Cream Tart, enhanced with smooth and velvety Bulla Thickened Cream.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bulla.com.au.
Cooking tools:
- Stand mixer
- Piping bag
- Piping tube
- Cake ring
- Rolling pin
- Kitchen scale
- Saucepan
- Whisk
- Chef's knife
- Baking sheet
- Parchment paper
- Plastic wrap
- Refrigerator
- Oven
- Stove
- Mixing bowl
- Measuring cup
- Measuring spoon
Ingredients
- 168g unsalted butter
- 168g caster sugar
- 4g salt
- 72g egg yolks
- 230g plain flour
- 22g baking powder
- Callebaut Mycryo cocoa butter
- 7g gold gelatine leaves
- 230g Ravifruit frozen raspberry puree
- 35g caster sugar
- 600mL Bulla Thickened Cream
- 60g caster sugar
- 1 tsp vanilla bean paste
- fresh raspberries
- chocolate curls
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