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Fresh raspberry tart Recipe

Ingredients

How to make it

  • 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.

Reviews & Comments 5

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    " It was excellent "
    brianna ate it and 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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    " It was excellent "
    peetabear ate it and 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
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  • karlyn255 16 years ago
    we have great big black raspberries growing wild here. This is a great use for them
    Was this review helpful? Yes Flag
    " It was excellent "
    juels ate it and said...
    This sounds absolutely wonderful! Love the pastry and filling here!
    Was this review helpful? Yes Flag
  • midgelet 16 years ago
    another great one!
    Was this review helpful? Yes Flag

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aussie_meat_pie My Kitchen, AU

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