Step 1

Start with making a Pastry cream. In a large enough bowl with the help of a Hand whisk, mix together sugar and egg yolk until slightly fluffy for about 1-2 minutes. Mix in corn starch, flour, and vanilla with until throughly incorporated and have a smooth paste

Step 2

Bring milk to boil in a saucepan on medium heat then remove it as soon as it starts simmering. Make sure it is simmering but not crazy boiling, see my tips above. Pour the warm milk over the egg yolk mixture slowly while whisking vigorously with a Hand whisk.

Step 3

Pour the mixture back into the saucepan and cook on medium heat for a few minutes until it thickens. Concretely it is approximately 1 min after the first boil. It might get lumpy first, don't worry just keep whisking and the cream will get smooth and glossy

Step 4

If in doubt, strain the pastry cream for a lump free, creamy end result

Step 5

Add in room temperature soft butter and mix with a Rubber spatula until completely incorporated. It is worth to add the butter in 3 stages and mix well after each addition. Place the cream into a shallow bowl and cover the entire surface with plastic wrap to avoid skin forming on top. Let it cool

Step 6

Cream butter for a few minutes until becomes really fluffy

Step 7

Similarly to the butter, cream powdered sugar with egg yolk for a couple of minutes until pale

Step 8

Using a Rubber spatula fold creamed butter into creamed egg yolk mixture until combined

Step 9

Sift in dry ingredients (flour, almond flour, baking powder, salt) and mix throughout. If the dough is too runny, chill it in the fridge for 10-15 minutes, otherwise, continue with spreading the dough onto a Silicone baking mat (or baking sheet) using an Offset spatula.

Step 10

Aim to spread the dough in a circle of 19cm / 7.5inches in diameter. Place a Mousse cake ring (adjustable in size) on top of the dough or use a spring-form (only the side part, not the bottom) so the dough won´t spread while baking

Step 11

Chill the dough in the fridge for 1hour before baking, or freeze for 15 minutes while preheating the oven to 180C / 356F.

Step 12

Bake it for 20-25 minutes, until risen and golden brown.

Step 13

Let it come to room temperature, then remove the cake ring

Step 14

Blend the raspberries and run in through a sieve to get rid of the seeds.

Step 15

Then, cook with sugar and lemon juice over medium heat until slightly thickens to be able to spread on the Sable Breton tart crust

Step 16

Crème mousseline can be made with room temp pastry cream and room temp butter. Make sure everything is at room temp otherwise the mixture might curdle

Step 17

Once pastry cream cooled to room temp, prepare the mousseline cream by whipping room temp butter first for 1-2 minutes

Step 18

Start adding in the room temp pastry cream in 4 stages until cream reaches a stable yet fluffy texture. Do not over whip the mixture as it can become runny

Step 19

For the raspberry mousseline cream mix 1/4 of the cream with a small amount of (one tablespoon) raspberry coulis

Step 20

Spread the raspberry confit on top of the tart then pipe creme mousseline on top altering between the vanilla bean and raspberry one

Step 21

Dust around the edges with powdered sugar, then place a few green leaves eg. mint, and raspberries on top

Step 22

Store in fridge