Raspberry Tart

Total Time: 41 mins Preparation Time: 20 mins Cook Time: 21 mins

Ingredients

• Servings: 6
• 250 g flour
• 125 g unsalted butter
• 1 egg
• 1 pinch salt
• 1 tablespoon water (cold)
• 4 egg yolks
• 65 g caster sugar
• 3 tablespoons plain flour
• 300 ml milk
• 1 pinch salt
• 1/2 teaspoon vanilla extract
• 450 g raspberries
• 5 tablespoons red currant jelly
• 1 tablespoon fresh orange juice

Recipe

• 1 preheat oven to 200°c.
• 2 roll out pastry (3mm thick) and transfer to a pie dish - make sure you press in the edges as the pastry can shrink if not done correctly. then prick the pastry base with a fork and line with foil or baking parchment and baking balls (recommended).
• 3 for the filling - beat the egg yolks and sugar till thick and creamy. gradually stir in the flour with a metal spoon.
• 4 in a pan, bring the milk and salt to the boil, then remove from the heat. whisk in the egg mixture,k return to the pan and continue whisking over a medium heat until bubbling. cook for three minutes to thicken. transfer immediately to a bowl and add the vanilla essence and stir to blend.
• 5 bake the pastry for 15 minutes. when golden, take off foil/parchment & balls and bake for a further 6-8 minutes. leave to cool.
• 6 spread an even layer of custard filling into the pastry base and arrange the raspberries on top.
• 7 melt the jelly and orange juice in a pan and brush on top to glaze.