appetite magazine
Raspberry tart
 
 
Author:
Serves: 1-2
Ingredients
  • For the shortcrust pastry:
  • 200g plain flour
  • 175g caster sugar
  • 200g butter cut into cubes
  • 1 egg yolk
  • For the filling:
  • 250ml milk
  • 1 vanilla pod split
  • 4 egg yolks
  • 2 tbsp caster sugar
  • 1 tbsp plain flour
  • 1 tbsp cornflour
  • 100ml double cream
Method
  1. For the pastry, pop all the ingredients apart from the yolk in a food processor and blend.
  2. Add the yolk and whiz until it forms a soft ball of dough.
  3. Wrap in cling film and refrigerate for 20 mins.
  4. Line individual tart cases with pastry, cover with greaseproof paper and baking beans.
  5. Bake at 180C/Gas 4 for 10 mins.
  6. Remove beans and pop back in the oven for 5 mins until golden brown.
  7. Leave to cool.
  8. For the filling, gently heat the milk and vanilla pod in a pan.
  9. In a separate bowl whisk together the egg yolks, sugar and flour.
  10. Pour the warm milk over the egg mixture and then sieve into a clean saucepan.
  11. Return to the heat, whisking until thickened.
  12. Once cool, whip the cream, fold it into the custard mix, fill the tart cases and top with fresh raspberries.
Recipe by appetite magazine at https://www.appetitemag.co.uk/raspberry-tart/