Raspberry Tart

Submitted by Kristie-cakes

"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."

 

• Ready In: 41mins
• Ingredients: 14
• Serves: 6

ingredients

• For the pastry

• 250 g flour
• 125 g unsalted butter
• 1 egg
• 1 pinch salt
• 1 tablespoon water (cold)

• Filling

• 4 egg yolks
• 65 g caster sugar
• 3 tablespoons plain flour
• 300 ml milk
• 1 pinch salt
• 1⁄2 teaspoon vanilla extract
• 450 g raspberries

• Glaze

• 5 tablespoons red currant jelly
• 1 tablespoon fresh orange juice

directions

1. Preheat oven to 200°C.
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. For the filling - beat the egg yolks and sugar till thick and creamy. gradually stir in the flour with a metal spoon.
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. 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. Spread an even layer of custard filling into the pastry base and arrange the raspberries on top.
7. Melt the jelly and orange juice in a pan and brush on top to glaze.