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Raspberry tarts (1 Viewer)

Breadlady

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Hi Angie, me again, I want to make small raspberry tarts with a gel glaze, just like the popular strawberry ones. My question is what is best in the bottom of the pastry case, fresh cream or buttercream. They will be in the chiller of a retail shop for up to 4 days. Thanks, hope you are keeping well.
 
Hello Breadlady, while you wait for Angie to see your post I wanted to just say that I love the sound of those tarts. I don't bake anymore so can't help with your question but they just sounded so tasty and I'm a big lover of all things cake with cream or buttercream I'd take both. :loveit:
Of course Angie will give you the proper advice but I just couldn't resist saying my bit about them. 🤣
 
Hi Angie, me again, I want to make small raspberry tarts with a gel glaze, just like the popular strawberry ones. My question is what is best in the bottom of the pastry case, fresh cream or buttercream. They will be in the chiller of a retail shop for up to 4 days. Thanks, hope you are keeping well.

Hi Liz - @Breadlady

Sorry for the delay. We're under the weather at the minute.

Anyway, in answer to your question, fresh cream goes off quicker than buttercream, so buttercream would be your best option for longevity. It might also be a more viable option for holding its shape unless you are using a stabiliser to hold the shape of the cream. Anything with fruit in it should also be consumed within a few days, and with this weather, I'm sure they'll be flying off the shelves.

As you mention raspberries, a hint of lemon somewhere in the cream or tart may enhance your flavour slightly as paired with raspberries, it tends to elevate it, but you have your flavours down, so do what's best for you. I don't know how small your tarts are, but you want them to be light, airy and have balanced flavours.

As a precaution, you may also wish to lightly brush the base of your pastry cases with a thin layer of white chocolate to stop the bases from going soggy, especially if they are going to be sat for a few days.

(Or just an idea, you may wish to line the base with dark chocolate, place the raspberries & glaze on the top, add a touch of buttercream/cream on top and then a grating of dark chocolate over the cream. (Dark choc is also a fabulous pairing with raspberries too).

Sometimes with tarts, people tend to use cream cheese frosting or creme patisserie, but with the cream cheese, that may make it more like a cheesecake rather than a tart so stick with what you're happy with.

Anyway, I'm just spouting ideas as usual, so pick out the bits that you want and leave the rest. As long as the flavours balance and pair together you should be good to go.
 
Hi Angie, thanks for your helpful reply. Lots of things there for me to consider. I usually put a little icing sugar in fresh cream to help stabilise it, is there something else I could use? Didn’t know that lemon would go well with raspberries.
I hope you are soon feeling much better, take care.
Liz
 
Hello Breadlady, while you wait for Angie to see your post I wanted to just say that I love the sound of those tarts. I don't bake anymore so can't help with your question but they just sounded so tasty and I'm a big lover of all things cake with cream or buttercream I'd take both. :loveit:
Of course Angie will give you the proper advice but I just couldn't resist saying my bit about them. 🤣
Hello Joan, I’ve got loads of raspberries ready now and they are huge! I live in the north of Scotland so everything is always a bit later here. 😀
 
Hi Angie, thanks for your helpful reply. Lots of things there for me to consider. I usually put a little icing sugar in fresh cream to help stabilise it, is there something else I could use? Didn’t know that lemon would go well with raspberries.
I hope you are soon feeling much better, take care.
Liz

The icing sugar is fine, it will taste good too, but you can use cornflour or gelatin to stabilise it.

Yes, lemon and raspberry are a great combo. I thought about the lemon to give you more of a summery vibe with your tart. The dark choc is slightly heavier and has a more wintery vibe to it. But you eat with your eyes, so I was just thinking about the tarts visually. Food for thought, anyway. If you did do the dark choc one, you could add a fresh raspberry to the cream on the top just to finish it off on top of the grated choc. That's why I mentioned the cream on the top rather than underneath, as you could just have a small blob as a decorative piece rather than a filling. (I'm not sure how much buttercream/cream you need for the tarts, so I'm just surmising).

Aww, sorry for all the info, I guess I'm dreaming about all things zesty and chocolatey. 👩‍🍳

I'm sure whatever you make will be fab. Maybe just stick with your original plan and have a play about with flavours and design when you have more time.

Anyway, hope I've been helpful and thank you for the wishes.
 
Hello Joan, I’ve got loads of raspberries ready now and they are huge! I live in the north of Scotland so everything is always a bit later here. 😀
You're lucky they always say that Scottish raspberries are the best, my youngest son lives near the Aberdeen docks. Glad to see you've got plenty of helpful information from Angie to keep you busy, oh and I love lemon curd you are really making me hungry. :loveit:
 
You're lucky they always say that Scottish raspberries are the best, my youngest son lives near the Aberdeen docks. Glad to see you've got plenty of helpful information from Angie to keep you busy, oh and I love lemon curd you are really making me hungry. :loveit:
I live in Aberdeenshire so not so far away from your son.
 

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