Raspberry Tart

For this month’s recipe, we’ve gone for the simple, yet timeless, classic raspberry tart. We’ve taken inspiration from Rachel Allan, using the sweetness and tartness from raspberries to make the perfect pudding for the family. And if raspberries aren’t your style, you can swap them out for your favourite seasonal fruit!

Serves: 6 – 8 people.

Ingredients

For the pastry

• 250g plain flour
• 100g chilled butter
• 25g caster sugar
• 1 tbsp icing sugar
• 1 egg (with the yolk and white separated)

For the cream

• 5 egg yolks
• 110g caster sugar
• 30g plain flour
• 425ml milk
• 250ml double cream
• 1 tbsp vanilla extract
• 2 tbsp granulated sugar
• Vanilla pod
• Pinch of salt

For the topping

• 375g raspberries
• 2 tbsp redcurrant jelly
• 2 tbsp hot water

Method

Start by making the pastry:

1. Combine flour, butter and sugar into a bowl, gently rubbing together until the mixture looks like breadcrumbs (or use a fast processor for faster results).
2. Lightly beat the egg yolk, then drizzle it into the crumb mixture and mix with a knife until it starts to come together. If it’s too dry, add a little egg white until the dough forms.
3. Once the dough is formed, flatten it to about 2cm thick, before wrapping it in cling film and placing it in the fridge for 30 minutes.
4. It’s also best to chill the tart tin now – grease a 25cm tart tin with butter and place it in the fridge to chill.

After 30 minutes:

1. Take the dough out the fridge and roll it between two sheets of clingfilm until it’s 3mm thick and the circle is large enough to cover the tart tin.
2. Remove the top layer of cling film, flip the dough into the tart tin, and press it gently into the edges with your thumb. Press along the rim of the tin to remove any excess dough, the prick the base with a fork and chill again whilst you preheat the oven.

Time to bake:

1. Heat the oven to 180 degrees.
2. Line the pastry with baking parchment and fill with baking beans.
3. Bake the pastry for 15 – 20 minutes, until dry. Remove the paper and beans, brush the pastry with egg white, and bake again for 5-8 minutes to seal.

For the cream:

1. Whisk egg yolks and caster sugar together until pale and thick, then stir in flour and a pinch of salt.
2. In a saucepan, bring milk and a scored vanilla pod to a boil. Remove from the heat and leave the mixture to infuse for 10 minutes.
3. Remove the vanilla pod and pour the warm milk into the egg mixture, constantly whisking. Return the mix to the pan and cook on low heat, whisking for about 2 minutes until it thickens. Pour into a cold bowl to stop the cooking process.
4. Whisk the cream until soft peaks form. Mix the vanilla extract and sugar in. Then fold the cream into the pastry mixture and chill.

To assemble the tart:

1. Spoon the chilled pastry cream into the cooled pastry shell.
2. Add raspberries (or your favourite fruit) on top of the cream.
3. For the glaze, dissolve redcurrant jelly in hot water, then brush over the raspberries for a glossy finish.

And you’re done! A great pudding to be shared. If you’re looking for some more pudding inspiration, why not try our Sticky Toffee Pudding? And to pair with a great main, we’d recommend our Chorizo Pork Belly.