Red Berry and Custard Tart
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
ready in 2 h. 20 min.
Ready in
Ingredients
for
1
- For the pastry
- 2 cups all-purpose flour
- ½ cup unsalted butter (softened)
- 1 cup powdered sugar
- 4 egg yolks
- For the filling
- 2 ½ cups cream (48 % fat)
- 3 eggs
- 1 egg yolk
- 1 tsp vanilla extract
- 0.333 cup sugar
- 2 cups Raspberries
- To decorate
- powdered sugar
- mint
Preparation steps
1.
For the pastry: put all the ingredients into a mixing bowl and mix well with your hands to a soft dough. Shape into a ball, wrap in clingfilm and chill for 1 hour.
2.
Heat the oven to 200°C (180° fan) 400°F gas 6. Lightly grease a 23cm|9" flan dish or tin.
3.
Roll out the pastry on a floured surface and line the tin. Prick the pastry all over with a fork, line the pastry case with non-stick baking paper and fill with rice or dried beans. Bake for 15 minutes. Remove the paper and beans and bake for a further 10 minutes until golden and cooked through.
4.
Reduce the oven temperature to 150°C (130° fan) 300°F gas 2.
5.
For the filling: heat the cream in a pan and bring to a boil. Remove from the heat and leave to cool slightly.
6.
Whisk the eggs, egg yolk, vanilla and sugar until blended. Whisk in the cream and pour into the pastry case. Bake for 30-40 minutes until just set. Remove from the oven and leave to cool.
7.
Arrange the raspberries on top of the vanilla cream. Sift over a little icing sugar and decorate with mint leaves.
