Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓
Raspberry Tart with Cream
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the tart
Roll out the puff pastry and lay it in a tart pan.
Place the raspberries in the pastry and sprinkle with fine sugar.
Cover with a thin layer of pastry.
Bake the base
Bake at 400°F (200°C) until golden.
Fill and finish
In a bowl, mix the warm cream, beaten egg yolks, and sugar.
Cut the tart open.
Pour the cream mixture into the tart.
Return to the oven for 5-6 minutes.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Sugar + creamtop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Sugar + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
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Cream + eggtop 24% of all pairsSmell alikelowCooked together42,166 recipes
Shared aroma: acetic acid (sour, vinegar).
Cream and egg barely smell alike, yet cooks put them together in 42,166 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Puff pastry
- Forms a crisp, flaky base and shell that holds the filling.
- Raspberries
- Add tart fruit flavour and juice that moistens the pastry beneath.
- Egg yolks
- Thicken and set the cream mixture into a smooth, custard-like filling.
- Cream
- Adds richness and a silky texture to the filling.
The step that matters
Returning the tart to the oven after adding the cream mixture. Egg yolks set from gentle heat. Too long or too hot can overcook them, making the custard grainy or weepy rather than smooth and sliceable.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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