Description
Four exquisite recipes for sweet tart fillings: Lemon Curd, Chocolate Ganache, Raspberry Frangipane, and Vanilla Bean Pastry Cream.
Ingredients
Scale
- Lemon Curd:
- 3 large eggs
- 3 large egg yolks
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice
- 1/4 cup unsalted butter, cubed
- Pinch of salt
- Chocolate Ganache:
- 1 cup heavy cream
- 8 ounces bittersweet chocolate, finely chopped
- 1 tablespoon unsalted butter (optional, for shine)
- Raspberry Frangipane:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 1/4 cup all-purpose flour
- 1 cup fresh or frozen raspberries
- Vanilla Bean Pastry Cream:
- 2 cups whole milk
- 1 vanilla bean, split and scraped
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter
Instructions
- For Lemon Curd:
- Whisk eggs, egg yolks, sugar, lemon juice, and salt in a heatproof bowl.
- Set bowl over a saucepan of simmering water (do not let bowl touch water).
- Cook, whisking constantly, until mixture thickens and coats the back of a spoon (about 8-10 minutes).
- Remove from heat, stir in butter until melted.
- Strain through a fine-mesh sieve into a clean bowl.
- Cover surface with plastic wrap and chill for at least 4 hours.
- For Chocolate Ganache:
- Heat heavy cream in a saucepan until simmering.
- Pour hot cream over chopped chocolate in a bowl.
- Let sit for 5 minutes, then whisk until smooth.
- Stir in butter, if using, until melted and glossy.
- Let cool slightly before filling tarts.
- For Raspberry Frangipane:
- Cream butter and sugar until light and fluffy.
- Beat in egg and vanilla extract.
- Fold in almond flour and all-purpose flour until just combined.
- Gently fold in raspberries.
- Spoon into tart shells and bake as directed by your tart crust recipe.
- For Vanilla Bean Pastry Cream:
- Heat milk and vanilla bean (pod and seeds) in a saucepan until simmering. Remove from heat, let steep for 15 minutes, then remove vanilla bean.
- Whisk egg yolks, sugar, and cornstarch in a bowl until pale.
- Gradually whisk hot milk into egg mixture.
- Return mixture to saucepan and cook over medium heat, whisking constantly, until thickened and boiling (about 2-3 minutes).
- Remove from heat, stir in butter until melted.
- Strain through a fine-mesh sieve into a clean bowl.
- Cover surface with plastic wrap and chill for at least 4 hours.
Notes
- Ensure tart shells are pre-baked or blind-baked as needed for each filling.
- Adjust sweetness to your preference.
- Store filled tarts in the refrigerator.
- These fillings can be made ahead of time.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking, No-Bake
- Cuisine: French
Nutrition
- Serving Size: 1/8 of a tart (approximate)
- Calories: Varies by filling
- Sugar: Varies by filling
- Sodium: Varies by filling
- Fat: Varies by filling
- Saturated Fat: Varies by filling
- Unsaturated Fat: Varies by filling
- Trans Fat: Varies by filling
- Carbohydrates: Varies by filling
- Fiber: Varies by filling
- Protein: Varies by filling
- Cholesterol: Varies by filling
Keywords: sweet tart filling, lemon curd, chocolate ganache, raspberry frangipane, vanilla bean pastry cream, dessert