Michel Rouxs Pate Sucree Recipes

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PATE SUCREE



Pate Sucree image

Use this pate sucree recipe to make our Caramelized Lemon Tart.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes enough for one 13 3/4-by-4 1/4-inch tart shell or two 11-inch round tart shells

Number Of Ingredients 6

2 1/2 cups all-purpose flour
Pinch of salt
3 tablespoons sugar
1 cup (2 sticks) cold unsalted butter, cut into small pieces
2 egg yolks, lightly beaten
1/4 cup water

Steps:

  • Pulse flour, salt, and sugar in a food processor to combine. Add butter, and process until mixture resembles coarse meal, 8 to 10 seconds. Add yolks; pulse.
  • With machine running, add ice water through the feed tube in a slow, steady stream just until dough comes together (not longer than 30 seconds). Shape into a disk; wrap dough in plastic. Refrigerate at least 1 hour, or up to 2 days.

CHOCOLATE AND RASPBERRY TART



Chocolate and Raspberry Tart image

This sweet and savory chocolate and raspberry tart recipe is courtesy of Michel Roux.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 9

Unsalted butter, for tart ring
All-purpose flour, for work surface
Michel Roux's Pate Sucree
1 cup halved raspberries, plus 24 whole raspberries
10 fresh mint leaves, thinly sliced
1 cup heavy cream
7 ounces good-quality dark chocolate, finely chopped
1 ounce light corn syrup
4 tablespoons unsalted butter, cut into small pieces

Steps:

  • Preheat oven to 375 degrees. Butter an 8-by-1 1/3-inch tart ring; set aside. On a lightly floured work surface, roll out dough to a round about 1/16 inch thick. With a dry pastry brush, sweep off the excess flour; fit dough into prepared tart pan, pressing it into the edges. Trim even with top of ring. Gently prick the bottom of tart with the tines of a fork. Cover with plastic wrap; chill pie shell until firm, about 20 minutes.
  • Line tart dough with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights. Bake for 20 minutes. Reduce heat to 350 degrees, remove weights and parchment paper, and continue baking tart shell 5 minutes more. Remove tart from ring and transfer to a wire rack; let cool.
  • In a medium bowl, gently toss together halved raspberries and mint leaves. Distribute evenly over the bottom of cooled tart shell; set aside.
  • Bring cream to a boil in a heavy bottomed pan over medium heat. Remove from heat and add chocolate and corn syrup; whisk until smooth and creamy. Whisk in butter, one piece at a time. Pour chocolate mixture into tart shell over raspberries and mint; let cool. Transfer to a refrigerator at least 2 hours before serving.
  • To serve, cut tart using a very sharp knife dipped in hot water, wiping in between cutting each slice. Place tart slices on individual plates and serve with reserved raspberries.

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