Pastry Cream Tart with Raspberries
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 50 min.
Ready in
Ingredients
for
1
- For the dough
- ½ cup cold butter (chopped)
- 1 cup flour
- 2 Tbsps sugar
- ½ tsp salt
- 1 egg
- 1.333 cups dried Beans (for blind-baking)
- flour (for the work surface)
- For the vanilla cream
- 2 cups milk
- ½ cup sugar
- 1 organic lemon (zest grated)
- 1 Cinnamon stick
- 4 egg yolks
- 2 Tbsps Corn starch
- 1 dash Raspberry liqueur
- 3.333 cups fresh Raspberries
Preparation steps
1.
Heat the oven to 180°C (160°C in a fan oven) 350°F, gas 4 and grease a tart dish.
2.
To make the dough knead together the butter, flour, sugar, salt and the egg. Wrap in cling-film and leave to rest in the fridge for one hour.
3.
Thinly roll out the dough on a floured work surface and place in the tart dish creating an edge. Pierce with a fork and place the beans on top. Bake for 20 minutes; remove the beans and leave to cool.
4.
Heat the milk with the sugar, lemon zest and the cinnamon stick and slowly bring to the boil. In the meantime beat the egg yolks, corn flour with 1 tbsp milk.
5.
When the milk boils remove from the heat and take out the cinnamon stick. Leave to cool slightly and then quickly stir in the egg yolk-mixture using a whisk. Return the pan to the heat and stir continuously until the mixture takes on a creamy consistency - do not allow to boil! Add a dash of raspberry liqueur to taste.
6.
Spread the cream onto the cool base and place the raspberries on top. Leave the cream to cool completely before serving. Dust with a little icing sugar if desired.
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