Puff Pastry Tart with Raspberries and Diplomat Cream

Prep Time: 30 mins | Cook Time: 35 mins | Course: Dessert | Serves: 18 

Raspberries and a dreamy diplomat custard grace this delicious tart that is easy to make and not overly rich. A perfect summer dessert!

1 sheet puff pastry, homemade (link below) or store-bought

2 cups diplomat cream, recipe included below

16 oz raspberries

½ cup berry jam, warmed

Roll the puff pastry on a lightly floured rolling surface to a 9.13-inch rectangle. Score a 1-inch border around the pastry with a knife without cutting all the way through the dough. Transfer dough onto a baking sheet and bake for 20-25 minutes until puffed and dark golden brown in color. Allow to cool then fill with diplomat cream and top with berries. Warm the jam and drizzle over the top of the raspberries. Cut with a pizza roller when ready to serve.

Diplomat Cream:

3 cups milk

¾ cup sugar

¼ tsp salt

¼ cup cornstarch

1 Tbsp flour

4 egg yolks

2 tsp vanilla bean paste

2 tsp vanilla extract

4 Tbsp butter

2 cups heavy cream, cold

In a saucepan, warm milk over medium-low heat. In a mixing bowl, whisk the sugar, salt, cornstarch, and flour together. Add egg yolks on top and whisk while pouring a ladleful of hot milk over the egg yolks to temper them and keep them. Add several more ladles of hot milk into the egg mixture whisking all the while to keep the mixture smooth. Then pour it into the saucepan of milk while whisking the milk. Cook until thickened then stir in the vanilla bean paste and extract. Turn the heat off and top with the butter, stir in, and allow the custard to cool. Whip the cold cream to stiff peaks and gently fold into the custard. 

https://denosdiner.com/baked-goods/food-processor-puff-pastry