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chibouste tart raspberries and vanilla ... dedicated to you ♥. The macarons of

a recipe from pastry chef Luca Montersino

For the pastry you see the recipe here: Recipe pastry Montersino

For the Italian meringue can see here Italian Meringue

For the custard:

220 g of fresh whole milk

60 g to 85 g of cream

yolks 85 g caster sugar

10 g starch Corn

10 g rice starch *

doses are for a cake of 24 cm in diameter and I to dose of 6 tarts I have halved)

8 g gelatin

To finish

150 g of raspberries

The creams chibouste is none other than the union of two compounds based pastry or pastry cream and Italian meringue, then pasteurized, with sugar syrup. So

prepared before the meringue and follow the signs to the referral link, then prepare the custard, proceeding as follows:

Chef should not use flour, but starch, which are composed mostly of substances now "dead "do not give the cream that taste of flour raw and often when we use to savor the meal just for the realization of the cream.

Put milk and cream to boil, but take care not to let it evaporate too.

Meanwhile Whip the egg yolks with the sugar until it will become swollen and clear.

of these compounds and then incorporated into the sieved starch, mix well together, and add this mixture into the boiling milk and cream (if they had to boil prematurely will need to turn off the heat and then turn it back on when you add the eggs).

So wait. Do not mix and wait for the cream and milk to simmer around the edges begin to slowly beginning to fill the mixture of eggs and starch, then stir with a whisk in a few seconds and the cream thickens.

The pulp of vanilla and the gelatin is always better to add hot, then you can always put your custard to cool covered by film and paper when it's time to add the vanilla and the gelatin taking a small part cream, the microwave heat and add the pulp of vanilla bean and gelatin previously soaked in cold water, then riamalgamare all together again.

The moment of the union of two bases provides the first introduction in a few tablespoons of custard with meringue, before slightly spatulate, you will dismount.

After that I decided with movements from the bottom up and you Unina the rest of the meringue to the pastry cream.

The attention paid to cook the pastry can be found in the link I have pointed out, however, we always remember to butter the molds, but never too much. The butter will conduct heat better with the result of a better cooking.

Roll out the pastry to a thickness of 1 / 2 cm and lay the stencil and proceed with firing a blank pastry. (Read well in the link I have pointed to the pastry)

So once cooked your bases there will be nothing more than fill them with raspberries, a layer surface with a spatula chibouste light cream, then put the remaining mixture into a pastry bag and make the surface of the tart of the tufts of cream you are going to make candy with a cannellini or gas grill or oven to 220 ° C until staining.