It is “National Raspberry Tart Day” on May 3rd and I couldn’t resist really as my favourite fruit are raspberries and as I made sure to buy plenty on Monday which I hid from the children so that I would be baking with them today. I wanted to make up a recipe using some of my favourite parts of different recipes to produce a delicious Raspberry Tart and I think I have achieved it.
My Raspberry Tart features a sweet pastry base which is blind baked – no – not where you work with your eyes shut but baked in the oven with greaseproof paper topped with baking beans to give a bit of weight and stop the pastry rising. A very simple technique to achieve great results every time.
Back to the Raspberry Tart, on top of the cooled baked pastry base I added a “creme patisserie” which is a very thick custard. Now I haven’t made custard for quite a while and I mean proper home made custard – not custard powder stuff. This “creme patisserie” is very thick and used to fill Profiteroles and Vanilla Slices etc. It can be flavoured with coffee, liqueurs etc., depending on what you are wanting to make. I left my “creme pat” – for short – just flavoured with vanilla so that it would compliment the raspberries.
When you make the “creme pat” you have to cover it with cling film whilst still warm otherwise a skin forms and YUCK I hate a skin on custard whereas my husband loves that part of the custard. Once the “creme pat” had cooled down I poured it onto the base and added the fresh raspberries as well as the chocolate sprinkles and then put the whole dish in the fridge to help the tart to set solid so that when I come to slicing it up it will stay in its shape. Fingers crossed here.
The recipe for Raspberry Tart involves several parts and is quite a long winded method but it is worth it so have shared it with you.
- For the pastry:
- 8 oz plain flour
- 1.5 oz icing sugar
- 5 oz butter
- For the creme patisserie filling:
- 3 egg yolks
- 5 tbsp granulated sugar
- 1.5 tbsp cornflour
- 1.5 tbsp plain flour
- 1 tsp vanilla essence
- 300 ml milk
- For decoration:
- Fresh raspberries
- Grated chocolate
- Step 1 Preheat the oven to Gas 5.
- Step 2 Lightly grease a loose bottomed round cake tin.
- Step 3 In a mixing bowl, weigh out the flour, icing sugar and butter.
- Step 4 Rub the butter into the flour and icing sugar until a dough is formed.
- Step 5 Roll out to fit the cake tin.
- Step 6 Line the tin with the pastry.
- Step 7 Prick the surface of the pastry with a fork, cover with the greaseproof paper and baking beans.
- Step 8 Bake blind for 20-25 minutes till golden brown at the edges.
- Step 9 Whilst the pastry base is baking make the creme patisserie.
- Step 10 In a pan weigh out the milk and bring to the boil.
- Step 11 In a mixing bowl, whisk the egg yolks and sugar together.
- Step 12 Add the warmed milk slowly to the egg mixture. Stirring constantly.
- Step 13 Add the flour, cornflour and vanilla essence and mix again.
- Step 14 Return to the heat and stir constantly until the creme patisserie thickens.
- Step 15 Remove from the heat and cover with clingfilm to prevent a skin forming.
- Step 16 Allow to cool.
- Step 17 Remove the pastry case from the tin before adding the cooled creme patisserie.
- Step 18 Decorate with fresh raspberries and grated chocolate.
- Step 19 Keep in the fridge until served.
I am going to add the nutritional value of this tart tomorrow as I think they will be quite healthy believe it or not even though they contain three egg yolks but they don’t contain a lot of sugar. I will share more about this later. When I made the pastry base there was some left over which I used to make a few Jam Tarts which I know the children will enjoy when they come in from school. When I made the “creme pat” I had three egg whites left over which I would have used to make some Meringues with and then I had the idea to use a new transfer sheet, which I received as a sample when I bought my edible ink printer, to design something which would stick to the base of the Meringues but I couldn’t for the life of me design anything I was happy with. So it is something I need to work on but I ended up throwing the egg whites away 🙁
As I had raspberries to use up I made a Chocolate Loaf Cake which I decorated with fresh raspberries on a layer of chocolate ganache. I added dried raspberries to the sponge batter to carry the raspberry theme into the sponge. This cake was finished off with a sprinkling of chocolate. It looks and tastes divine as I have just had a slice for my lunch. This cake is the Friday treat this week on my Facebook page.