Recipe

Fresh Raspberry Tart Recipe

Add Step-by-Step Photos	Aussie_meat_pie / All my dishes 9 months, 2 weeks ago Adding nuts to the pastry adds a interesting taste and texture to this dish and off sets the fruitiness. Prep:45m Cook:30m Servings:6	Aussie_meat
	raspberries hazelnut coconut

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Fans

juels

brianna

peetabear

lacrenshaw

Ingredients

Hazelnut and coconut pastry*****

70g/2½oz hazelnuts, toasted

70g/2½oz desiccated coconut

325g/11oz flour

pinch salt

325g/11½oz unsalted butter, softened

150g/5oz caster sugar

1 medium egg, beaten

1 egg yolk, beaten

Filling*****

2 eggs, yolks only

55g/2oz caster sugar

20g/¾ oz cornflour

20g/¾ oz plain flour

290ml/½ pint of milk

vanilla extract

20g/¾ oz unsalted butter

50ml/2fl oz double cream

225g/8oz fresh raspberries

icing sugar, for dusting

Directions

To prepare the pastry:: put the toasted hazelnuts and desiccated coconut into a food processor and grind to a fine mixture (don't do it for too long or it will start to go oily).

Mix with the plain flour and salt and set to one side.

Cream the butter and sugar together briefly until smooth.

Stir in the whole egg, followed by the dry ingredients and mix until just combined.

Knead briefly until smooth, cut into two, wrap each piece in cling film and chill for 20 minutes.

Preheat oven to 190C/375F/Gas 5.

Carefully roll out one piece of the pastry between 2 sheets of greaseproof paper or cling film and use to line a 20cm/8in loose-bottomed flan tin. (Chill or freeze the other piece for later use).

Prick the base with a fork and line with greaseproof paper and baking beans. Bake blind for 15 minutes.

Remove the paper and beans and bake for a further 5 minutes. Brush the base of the pastry case with a little of the beaten egg yolk and bake for 1-2 minutes. Remove and leave to cool.

Make the filling:: cream the egg yolks with the sugar, cornflour, plain flour and 2 tbsp of the milk in a mixing bowl until smooth.

Bring the rest of the milk to the boil in a non-stick pan.

Gradually beat the hot milk into the creamed mixture, return to the pan and cook over a medium heat, stirring, until thick and smooth. Simmer gently for 5 minutes to cook the flour.

Stir in the vanilla extract and butter, transfer to a bowl and press a sheet of cling film onto the surface to prevent a skin forming. Leave to cool.

Finally, shortly before serving, whip the cream into soft peaks and fold it into the cream mixture.

Spread the mixture into the base of the pastry case and cover with a single layer of the raspberries. Sprinkle with icing sugar and serve cut into wedges.

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Comments

midgelet 9 months, 2 weeks ago said:
Another great one!

juels 9 months, 2 weeks ago said:
This sounds absolutely wonderful! Love the pastry and filling here!

karlyn255 9 months, 2 weeks ago said:
We have great big black raspberries growing wild here. This is a great use for them

peetabear 9 months, 2 weeks ago said:
Oh my this is a wonderful recipe.. I grow my own red raspberries and we have wild black raspberries at the edge of our property.... this will be sooooo good... five forks

brianna 9 months, 1 week ago said:
Sounds delicious. Can't wait for summer to be able to buy raspberries & try this wonderful tart. Thanks & 5 forks

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