Recipe Index

Ingredients

• 9 oz plain flour
• 3½ oz chilled butter, cubed, plus extra for greasing
• 1 oz caster sugar
• 1 tbsp icing sugar
• 1 free-range egg, yolk and white separated
• 5 large free-range egg yolks
• 4 oz caster sugar
• 1 oz plain flour
• pinch salt
• 15 fl oz milk
• vanilla pod
• 9 fl oz double cream
• 1 tbsp vanilla extract
• 2 tbsp granulated sugar
• 13 oz raspberries
• 2 tbsp redcurrant jelly
• 2 tbsp hot water (just boiled)

Method

1. Rub the 9 oz flour, butter, 1 oz caster sugar and icing sugar to breadcrumbs for the raspberry tart pastry, then drizzle in the beaten yolk of the separated egg and mix with a knife until the crumbs bind.
2. Flatten the dough to about ¾ inch thick, wrap it and refrigerate the pastry for 30 minutes.
3. Grease a 10-inch tart tin with butter and chill the tin alongside the dough.
4. Roll the pastry between two sheets of cling film to ⅛ inch thick, large enough to line the tin, then flip it into the tin, press it into the edges, trim the rim and prick the base.
5. Chill the lined tin while the oven heats to 350°F.
6. Line the case with scrunched parchment and baking beans and blind bake the raspberry tart shell for 15 to 20 minutes until dry to the touch.
7. Take out the beans and parchment, brush the base with the reserved egg white and bake the case for 5 to 8 minutes more to seal it.
8. Whisk the 5 yolks with the 4 oz caster sugar until thick and pale for the pastry cream, then stir in the 1 oz flour and the pinch of salt.
9. Bring the milk to the boil with the scored vanilla pod, rest it off the heat for 10 minutes to infuse, then lift the pod out.
10. Pour the hot milk slowly over the yolk mixture, whisking constantly, return everything to low heat and whisk the custard for about 2 minutes as it boils and thickens, then pour it into a cold bowl.
11. Whip the double cream to soft peaks, mix in the vanilla extract and granulated sugar, fold the cream through the pastry cream and chill the filling.
12. Spoon the cold cream into the baked case and cover it completely with the raspberries.
13. Melt the redcurrant jelly into the hot water and brush the glaze gently over the raspberries.
14. Ease the finished raspberry tart out of its tin and slide it onto a serving plate or cake stand.

Prep: 1 h · Cook: 1 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data