Raspberry Tart
A delicious fruity tart for summer.
Pin Recipe
Prep Time 20 minutes mins
Cook Time 20 minutes mins
1 hour hr
Total Time 1 hour hr 40 minutes mins
Course Cake, Dessert
Cuisine South African
Servings 10
Calories 254 kcal
1¼ cups flour ½ tsp baking powder ¼ tsp salt 1 tbsp sugar 6 tbsp cold butter diced 1 egg yolk 3 tbsp whipping cream rind of ½ orange 4 egg yolks 5 tbsp granulated sugar 3 tbsp flour 1¼ cups milk pinch of salt 1 tsp vanilla 1 tbsp orange juice 2½ cups raspberries 5 tbsp raspberry jelly
Sift together the flour, salt and baking powder. Stir in orange rind and sugar.
Rub in butter until it looks like breadcrumbs.
Stir in one egg yolk with a fork and just enough cream to bind the dough.
Make a ball, cover with plastic wrap and chill.
Beat the four egg yolks and sugar and gradually stir in the flour.
Use a pan to bring the milk and salt to a boil and remove from the heat.
Whisk into the egg yolk mixture and return to the pan.
Whisk over medium heat until it starts to bubble and thicken.
Stir in vanilla and cover.
Roll out the dough onto a floured surface to ⅛ inch thick.
Line a 25 cm tart pan and trim the edges.
Prick the pie shell with a fork all over and cover with parchment.
Fill with baking beans and bake for 15 minutes in an oven at 200°C(400°F).
Remove the paper and beans and bake for a further 6 - 8 minutes until golden brown.
Cool down. Spread the filling over the pastry case.
Top with raspberries.
Melt jelly in orange juice and brush on to glaze raspberries.
Calories: 254 kcal Carbohydrates: 32 g Protein: 5 g Fat: 12 g Saturated Fat: 4 g Cholesterol: 107 mg Sodium: 184 mg Potassium: 119 mg Fiber: 3 g Sugar: 14 g Vitamin A: 556 IU Vitamin C: 9 mg Calcium: 76 mg Iron: 1 mg
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