Quelque Chose Raspberry tart


Serves 10 to 12
Prep time: 30 minutes
Cook time: 30 minutes




- 2 medium eggs

- 3/4 cup sugar

- 1/2 cup butter, softened or melted

- 1/2 cup 2% milk

- 1/3 cup all-purpose flour

- 2 tsp. baking powder

- 1 cup mixed nuts (ground almonds, walnut and pecan pieces) 


Raspberry mousse

- 4 medium egg yolks

- 1/2 cup sugar

- 3/4 cup 2% milk, hot

- 1 tsp. cornstarch, mixed with a little water

- 3/4 cup Quelque Chose beer

- 1 tsp. vanilla extract

- 1 package (10 oz.) frozen raspberries

- 1/2 cup sugar

- 2 packets unflavored gelatin

- 3/4 cup cold water

- 1/2 cup boiling water

- 1 cup 35% cream, whipped 



- Fresh fruit as desired

- Mint leaf sprigs




Preheat oven to 350°F. Beat eggs and sugar with an electric mixer until mixture has whitened. Add butter, milk, flour, baking powder, and nuts. Mix well. Pour into a greased and floured 9-inch springform pan.  Bake for about 25 minutes. Let cool and set aside.


Raspberry mousse

Mix egg yolks and sugar in a double boiler or a small saucepan over very low heat. Blend in hot milk and cornstarch. Heat until the mixture begins to thicken. Mix in beer and vanilla extract. Heat until the cream coats the back of a wooden spoon. Let cool in a large bowl. In a saucepan, reduce raspberries, sugar, and beer to a purée using a food processor or electric mixer and then bring the purée to a boil. Strain purée through a sieve and let cool. In a bowl, soak the gelatin in cold water until soft, then mix in boiling water. Add gelatin, whipped cream, and raspberry purée to the beer mixture. Mix well, then refrigerate for 10 to 12 minutes (until mixture starts to set). Pour mixture over the tart (in the springform pan) and let it set in the refrigerator for several hours. Remove tart from pan and garnish with fresh fruit and mint leaves.


Recipe : Fourquet Fourchette Restaurant, fourquet-fourchette.com.