Fresh raspberry tartFrom aussie_meat_pie 5 years ago
- hazelnut and coconut pastry***** shopping list
- 70g/2½oz hazelnuts, toasted shopping list
- 70g/2½oz desiccated coconut shopping list
- 325g/11oz flour shopping list
- pinch salt shopping list
- 325g/11½oz unsalted butter, softened shopping list
- 150g/5oz caster sugar shopping list
- 1 medium egg, beaten shopping list
- 1 egg yolk, beaten shopping list
- Filling***** shopping list
- 2 eggs, yolks only shopping list
- 55g/2oz caster sugar shopping list
- 20g/¾ oz cornflour shopping list
- 20g/¾ oz plain flour shopping list
- 290ml/½ pint of milk shopping list
- vanilla extract shopping list
- 20g/¾ oz unsalted butter shopping list
- 50ml/2fl oz double cream shopping list
- 225g/8oz fresh raspberries shopping list
- icing sugar, for dusting shopping list
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.
The Cookaussie_meat_pie My Kitchen, AU
The Rating4 people
Sounds delicious. Can't wait for summer to be able to buy raspberries & try this wonderful tart. Thanks & 5 forksbrianna in loved it
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 forkspeetabear in mid-hudson valley loved it
This sounds absolutely wonderful! Love the pastry and filling here!juels in Clayton loved it
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