Raspberry & Custard Tart
A perfect flavour match. Use your own homemade jam if you have any.
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,