Raspberry Tart

If you have more raspberries than you know what to do with, we have a way of using a load up and creating something delicious at the same time…

We were blessed with literally a HUGE crop of raspberries in the Expensive Tastes garden this year. Bowlfuls and bowlfuls, to a point where we did end up wasting a lot of them – we just had nowhere to keep them and nothing to put them in.

It did, however, give me an excuse to put my pastry cheffing skills to the test and make one of my favourite desserts – a raspberry tart (see pictured). It’s definitely a means of using up a good portion of your raspberries in one go.

What really puts you straight into an episode of Great British Bake-Off is making the Crème de Pâtisserie. This is the only time-consuming part of this recipe, in my opinion. It’s totally worth it, however – don’t be tempted to compromise the success of the dessert by buying tinned custard as an alternative. It is wholly unsuitable.

Be warned now — if you want a quick dessert, this may not be the dish for you.

INGREDIENTS

PASTRY

  • 125g plain flour
  • 75g caster sugar
  • 70g butter
  • 2 medium egg yolks

FILLING

  • 400ml whole milk
  • 2-3 drops vanilla essence
  • 2 medium egg yolks
  • 75g caster sugar (golden if possible, white if not)
  • 2 tbsp plain flour
  • 300g raspberries
  • Icing sugar – to dust

SAUCE

  • 300g raspberries
  • 50-100ml vodka or Cointreau (optional)
  • Icing sugar

Serves 4-6

Preparation Time: 40 minutes; Cooling Time: 1 hour total; Cooking Time: 35 minutes

Total Time: 2 hours 15 minutes

 METHOD

  1. Start by making the pastry. Mix the flour, sugar, butter and two of the egg yolks together until the mixture resembles breadcrumbs. Combine with a couple of teaspoons of water.
  2. Knead the pastry dough on a lightly floured surface until you have a smooth ball. Wrap this in clingfilm and cool in the fridge for 20 minutes.
  3. In the meantime, you can begin making the Crème de Pâtisserie. Heat the milk in a saucepan with the vanilla essence gently until just below boiling.
  4. Beat the remaining egg yolks and sugar until pale and thicken with the flour. Pour in the heated milk and whisk constantly until completely mixed in. Return the liquid mixture to the saucepan and bring to the boil. Keep stirring for 3-4 minutes or until the mixture has thickened and is smooth. After this, transfer the Crème de Pâtisserie to a bowl and leave to cool.
  5. Remove the pastry from the fridge and roll out thinly between two sheets of baking parchment. Line your tart tin with the pastry, pricking the base with a fork. Bake blind for 15 minutes or until firm and golden brown. Leave to cool for at least another 30 minutes.
  6. Place a layer of raspberries along the pastry base. Then spoon the Crème de Pâtisserie into the pastry case, ensuring it is smooth and evenly distributed. Then arrange as many raspberries on the top of the tart until the space has been exhausted. Dust with icing sugar according to your preference.
  7. To make the raspberry sauce, either blitz the remaining raspberries in a food processor or, as is preferable, pass them through a sieve to retain the juice but lose the seeds. Use a couple of measures of vodka or Cointreau to assist. Then mix in some icing sugar to sweeten the sauce according to taste.
  8. Serve the tart within 2 hours of assembly.
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