Cheeseless raspberry tart recipe

Almost all of us eat brioche to accompany a good breakfast, now, together with this article, I propose you to make a brioche with raspberries also for dessert, because we are going to make it a little flatter and accompanied by some delicious berries, ideal to eat it only.

I have used fresh raspberries, but you can also use frozen ones, although I recommend that they be ripe so that they are not acidic when cooking.

Read on and let’s prepare together this cheeseless raspberry tart with brioche dough to surprise our guests.

Ingredients to make Raspberry Pie without Cheese:

• 250 grams of strength flour
• 125 milliliters of warm milk
• 10 grams of baker’s yeast
• 1 egg
• 1 yolk
• 50 grams of Sugar (¼ cup)
• 1 Lemon (its zest)
• 1 small Vanilla pod
• 125 grams of softened butter
• 1 pinch of salt
• 225 grams of Raspberries

How to make Raspberry Pie without Cheese:

1. To make our easy raspberry tart, we are going to start by making the brioche.
2. To do this, we will sift the flour together with a pinch of salt in a large bowl.
3. Next, undo the yeastin half of the lukewarm milk.
4. Add the yeast dissolved in the warm milk to the sifted flour.
5. Mix with a spatula and leave to rest for 20 minutescovered with a cloth.
6. After this time, add the egg to the doughtogether with the beaten yolk, the rest of the warm milk, the sugar, the lemon zest, the grains from the inside of the vanilla pod and 50 g of softened butter.
7. Knead well until the dough is slightly sticky.
8. If the dough sticks excessively to your hands, add a little more flour.
9. Tip: It is advisable that the butter is not cold to make this brioche with raspberries, preferably take it out of the fridge overnight to soften it.
10. Once the dough is integrated, cover with a cloth and let it rest for 1 hourin a warm place without drafts.
11. After this time, remove the brioche dough from the bowl and knead lightly.
12. Line a baking tray with parchment paper and put the brioche dough on top.
13. Knead with a rolling pinand leave it about 1-2 cm thick. Let rest on the tray for 10 minutes.
14. Preheat the oven to 180ºC.
15. Raise the edges of the brioche dough a little and with your fingers make numerous holes, one very close to the other.
16. Deposit the raspberriesin each hole that we have made in the brioche with our fingers.
17. Cut the rest of the butter (75 g) into small cubes and spread over the easy raspberry tart. Sprinkle the entire surface with more sugar.
18. Bake at 180ºC (170ºC if it is with air) with heat up and down for about 20 minutes, until the raspberry tart is golden but not excessively so that it is tender inside.
19. Let the cheeseless raspberry tartcool on a rack once baked. Consume the same day of its elaboration preferably