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A simple and sophisticated dessert.

Raspberries give a pleasant tartness to the dish but you could replace them with any seasonal soft fruit.

raspberry tart

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

How to

  • 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
  • 425mlmilk
  • vanilla pod
  • 250ml double cream
  • 1 tbsp vanilla extract
  • 2 tbsp sugar
How to
  1. Whisk the egg yolks and sugar in a bowl until thick and pale.
  2. Stir in the flour and a pinch of salt.
  3. 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.
  4. Remove from the heat and leave to infuse for 10 minutes.
  5. Remove the vanilla pod, then add the milk to the egg mixture. Be careful to whisk all the time.
  6. Bring the pan back to the heat, be sure to whisk constantly and bring to boil.
  7. When it starts to thicken pour into a cold bowl.
  8. Whisk the cream until if form soft peaks.
  9. Add the vanilla extract and sugar, mix well.
  10. Folk the cream into the pastry cream mixture.
  For the topping

  • 375g raspberries

How to

  1. To assemble the tart, spoon the cooled pastry cream into the pastry case and top with raspberries.
  2. ENJOY!

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