Raspberry Shortbread Tart
|Unsalted butter||1⁄2 Cup (8 tbs) (Or 1 Stick, At Room Temperature)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Vanilla extract||1⁄4 Teaspoon|
|All purpose flour||1 1⁄3 Cup (21.33 tbs)|
|Creme fraiche||1 Cup (16 tbs)|
|Powdered sugar||2 Tablespoon|
|Vanilla extract||1 Teaspoon|
|Fresh raspberries||4 Cup (64 tbs)|
To MAKE THE CRUST:
In a large bowl, cream the butter and sugar together until smooth and fluffy.
Add the egg yolk and vanilla and continue to mix for 3 more minutes.
Add the flour and mix until a soft dough forms.
Cover and refrigerate for at least 2 hours or overnight.
On a lightly floured board, knead the dough just until it is malleable enough to roll.
Roll the dough into a circle 1/4 inch thick Transfer the dough to 10-inch round fluted tart pan with a removable bottom.
Gently press the dough into the corners and sides of the pan.
Run the rolling pin over the edges of the pan to trim away any excess.
Refrigerate the dough for at least 30 minutes.
Preheat the oven to 350°F.
Prick the sides and bottom of the tart shell with a fork.
Line the shell with waxed or parchment paper and fill with pie weights or dried beans.
Bake for 15 to 20 minutes, or until lightly golden (rotate the pan if it begins to color unevenly).
Let cool completely in the pan.
Transfer to a cardboard circle, serving tray, or platter.
In a deep bowl, whip the creme fraiche, powdered sugar, and vanilla to stiff peaks.
Spread this mixture in an even layer in the cooled tart shell.
Carefully arrange the raspberries over the filling, placing them so they completely cover the filling.
Drizzle the honey over the tart just before serving.