Hmm… I bet right now, you're literally drooling in front of your screen, aren't you? We'd do it for less, this shortbread tart with cocoa, vanilla pastry cream and garden raspberries, received real acclaim!
I brought back raspberries from Normandy after a nice family weekend and it was a real pleasure to work with garden produce (obviously, with an apartment in Ile-de-France it happens to me quite rarely).
For the cocoa dough, I opted for a recipe from Christophe Felder from the PATISSERIE book and it's a real discovery! A nice buttery taste enhanced with a hint of cocoa that contrasts wonderfully with the vanilla pastry cream (in truth, I finished the rest of the raw dough because I loved its chocolatey taste so much). I found it quite hard to work with at first but that's because it was super hot and I hadn't let it cool down enough. If it gives you trouble, put it back in the fridge for a good hour.
Knowing I was going to have a lot of leftover pastry cream (which is always made with a liter of milk), I increased the proportions of my dough to be able to make a cocoa custard tart with the rest. If the idea appeals to you, make 1.5 times the recipe, that's enough to use the rest of the cream.
Speaking of the cream, it was infused all night with vanilla from Reunion (I promise next time I make a pastry cream, I'll do a complete walkthrough for you, but I don't really like taking photos at the same time as I cook, so I've been postponing this step for a while, sorry…).
Finally, a layer of raspberry to top these little tarts and a hint of powdered sugar to enhance the whole thing and Tadaaaaaaaa:
