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    You are in: Home / Recipes / Raspberry Tart Recipe
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    Raspberry Tart

    Total Time:

    Prep Time:

    Cook Time:

    41 mins

    20 mins

    21 mins

    Kristie-cakes's Note:

    This seasonal dessert is great! I made it for my parents and it went down well, it's fab for summer as it's light and fruity.

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    Ingredients:

    Servings:

    Units: US | Metric

    For the pastry

    Filling

    Glaze

    Directions:

    1. 1
      Preheat oven to 200°C.
    2. 2
      Roll out pastry (3mm thick) and transfer to a pie dish - make sure you press in the edges as the pastry can shrink if not done correctly. Then prick the pastry base with a fork and line with foil or baking parchment and baking balls (recommended).
    3. 3
      For the filling - beat the egg yolks and sugar till thick and creamy. gradually stir in the flour with a metal spoon.
    4. 4
      In a pan, bring the milk and salt to the boil, then remove from the heat. Whisk in the egg mixture,k return to the pan and continue whisking over a medium heat until bubbling. Cook for three minutes to thicken. Transfer immediately to a bowl and add the vanilla essence and stir to blend.
    5. 5
      Bake the pastry for 15 minutes. when golden, take off foil/parchment & balls and bake for a further 6-8 minutes. leave to cool.
    6. 6
      Spread an even layer of custard filling into the pastry base and arrange the raspberries on top.
    7. 7
      Melt the jelly and orange juice in a pan and brush on top to glaze.

    Ratings & Reviews:

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    Nutritional Facts for Raspberry Tart

    Serving Size: 1 (242 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 529.5
     
    Calories from Fat 209
    39%
    Total Fat 23.2 g
    35%
    Saturated Fat 13.1 g
    65%
    Cholesterol 212.7 mg
    70%
    Sodium 101.6 mg
    4%
    Total Carbohydrate 71.7 g
    23%
    Dietary Fiber 7.4 g
    29%
    Sugars 24.3 g
    97%
    Protein 10.2 g
    20%

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