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.