Rasp­berry & Cus­tard Tart

Woman's Weekly (UK) - - Cookery -

A per­fect flavour match. Use your own home­made jam if you have any.

SERVES 8

For the pastry:

200g (7oz) plain flour 2tbsp ic­ing su­gar

100g (3½oz) goodqual­ity un­salted but­ter, diced

1 large free-range egg yolk, beaten

1-2tbsp ice-cold wa­ter For the cus­tard:

150ml (5floz) full-fat milk

150ml (5floz) dou­ble cream

3 free-range eggs, plus 1 egg yolk

100g (3½oz) caster su­gar

1½tsp vanilla bean paste or ex­tract

4tbsp rasp­berry jam hand­ful of raspberries

Lightly grease a 23cm

1 (9in) loose-based, fluted metal tart case. Make the pastry: sieve the flour and ic­ing su­gar into a large bowl, then rub in the but­ter un­til it re­sem­bles fine bread­crumbs. Bring mix­ture to­gether by adding the egg yolk and wa­ter, cover with cling­film and chill for 20 mins in the fridge.

2 Heat the oven to 200C/ Gas 6. re­move the pastry from the fridge, roll out to the thick­ness of a pound coin, line the tart case and bake blind for 15-18 mins. re­move from the oven and set aside. re­duce oven tem­per­a­ture to 150C/Gas 2.

3 To make cus­tard: heat the milk and cream to­gether in a heavy-based pan un­til hot (don’t boil), then cool for 1 min. In a large bowl, whisk the eggs and su­gar, then pour the hot cream mix­ture on to the eggs, whisk­ing con­stantly. Stir in the vanilla, then pass through a sieve into a jug.

4 Spread jam over the base of the cooled tart case. Pour over the cus­tard and scat­ter with raspberries. Bake for 25-30 mins un­til set. (If you like, brulée the top by sprin­kling with gran­u­lated su­gar and pop­ping un­der the grill for 2-3 min­utes to caramelise).

Per Serv­InG: 413 cals, 25g fat, 14g sat fat,

42g carbs

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