A simple and sophisticated dessert.
Raspberries give a pleasant tartness to the dish but you could replace them with any seasonal soft fruit.
- Sweet short crust pastry
- 250g flour
- 100g cold butter, cubed, plus extra for greasing
- 25g sugar
- 1 tbsp icing sugar
- 1 free-range egg, yolk and white separated
- Place flour, butter and sugar in the bowl.
- Mix the ingredients together and you’ll get a crumbly mixture.
- Beat the egg yolk lightly, and mix into the mixture.
- If the mixture is too dry, all small amounts of egg white. But be careful not to put too much.
- Use your hands to flatten the mixture in a tart dish.
- Leave to cool in refrigerator for 30 minutes.
- Prick the base with a fork before baking.
- Bake at 180 C for about 20 minutes or until golden.
- Leave to cool.
- For the pastry cream
- 5 large egg yolks
- 110g sugar
- 30g flour
- a pinch of salt
- vanilla pod
- 250ml double cream
- 1 tbsp vanilla extract
- 2 tbsp sugar
- How to
- Whisk the egg yolks and sugar in a bowl until thick and pale.
- Stir in the flour and a pinch of salt.
- Bring the milk to boil together with the vanilla pod. Be sure to cut he vanilla pod so all the seeds mix with the milk.
- Remove from the heat and leave to infuse for 10 minutes.
- Remove the vanilla pod, then add the milk to the egg mixture. Be careful to whisk all the time.
- Bring the pan back to the heat, be sure to whisk constantly and bring to boil.
- When it starts to thicken pour into a cold bowl.
- Whisk the cream until if form soft peaks.
- Add the vanilla extract and sugar, mix well.
- Folk the cream into the pastry cream mixture.
For the topping
- 375g raspberries
- To assemble the tart, spoon the cooled pastry cream into the pastry case and top with raspberries.