Raspberry Tart

Raspberry Tart

Our spin on a classic French pastry. Instead of a Tart Shell, we use Puff Pastry. This was a dessert we fell in love with on our trip to France, and could not wait to recreate it at home.

Ingredients:

Puff Pastry	3 sheets
Heavy Whipping Cream	1 Cup
Powdered Sugar	3 Tablespoons
Raspberry puree1	1 Cup
Fresh Raspberries	1 Cup
Lemon Zest	2 Tablespoons

Instructions: 

Step 1:

Bake Puff Pastry according to the package. Let cool for about 1 hour

Step 2:

Whip the 1 Cup of Heavy Whipping Cream by hand, or with a hand mixer until stiff peaks form. Then whisk the 3 Tablespoons of Powdered Sugar into the Whipped cream.

Step 3:

Take about ¼ Cup of Raspberry Puree and coat the top of your Puff Pastry.

Step 4:

Dollop 3 Tablespoons of Whipped cream on top of the Raspberry Puree, and smooth out.

Step 5:

Decorate the top however you like with the fresh Raspberries.

Step 6:

Zest 1 Teaspoon of a lemon all over the top.

Step 7:

ENJOY!!! :D

1:  Raspberry puree is simply one cup of raspberries into a blender and then puree.  Then take the mixture and push it thru fine meshed strainer to get the seeds out.  Add 3 tablespoons of sugar.