Raspberry & Custard Tart

Updated at: Thu, 17 Aug 2023 03:43:33 GMT

Step 1

Beat the butter, 75g icing sugar, and 1/2 of vanilla seeds in a stand mixer fitted with the beater on medium speed for 2-3 minutes, scraping down the inside of the bowl from time to time, until pale and creamy. One at a time, add 2 egg yolks, beating well between each addition. Add lemon zest and mix again until combined.

Step 2

Sift flour and sat into the bowl, add 1 tbs of double cream and mix again briefly until the dough starts to clump together, taking care not to overwork it. Add a little more double cream if needed to bring the dough together. Tip the dough out onto a work surface and lightly knead it to bring it together into a neat ball. Flatten the dough into a disc, wrap it, and chill it for at least 1 hour until firm.

Step 3

While the pastry is chilling, pour the milk into a saucepan and add remaining vanilla seeds and pared lemon rind. Place the pan over a low heat and slowly bring the milk to boil. Remove from the heat and leave to infuse for 20 minutes.

Step 4

Soak the gelatine leaves in a bowl of cold water for 5 minutes until soft.

Step 5

Using a balloon whisk, whisk the egg yolks, caster sugar, cornflour, and salt in a large mixing bowl for 1 minute, until pale.

Step 6

Bring the milk back to a boil. Remove the pared lemon, then pour one quarter of the hot milk into the egg mixture, whisking continuously until thoroughly combined. Gradually add the remaining milk, whisking continuously until smooth.

Step 7

Return the egg mixture to the pan, then place the pan over a low-medium heat. Cook for 2 minutes, whisking continuously, until the custard thickens to the consistency of softly whipped cream, and you can no longer taste the cornflour.

Step 8

Squeeze any excess water from the gelatine leaves and add the leaves to the custard. Whisk until melted and thoroughly combined, then pass the custard through a sieve into a clean bowl. Cover the surface with baking paper to prevent a skin forming and leave the custard to cool at room temperature, then chill it for at least 2 hours, until set.

Step 9

Roll out the pastry on a lightly floured work surface into a neat disc about 2mm thick and large enough to line the base and sides of the tart tin. Transfer the pastry to the tin, pressing it neatly into the base and the sides. Trim the excess from the top and chill the pastry case for at least 20 minutes. Meanwhile, heat the oven to 350F.

Step 10

Prick the base of the chilled tart case all over with a fork, line it with baking paper, and fill it with baking beans or rice. Bake the tart case on the middle shelf for 20 minutes, until the top edge starts to turn crisp and golden. Remove the paper and beans and return the tart case to the oven for a further 5 minutes, until the base is crisp. Leave to cool.

Step 11

Whip the cream with 2 tbs icing sugar until it holds soft peaks. Whisk the cold custard until smooth, then fold in half of the whipped cream to loosen. Fold in the remaining creme until combined.

Step 12

Place the pastry case on a serving plate, fill it with the creme diplomat, and spread it level with a palette knife. Pile the raspberries on top of the custard to generously cover the tart. Chill the tart for 20 minutes, then dust with icing sugar and serve.

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