Raspberry Tart Recipe

Name: Raspberry Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g flour; 125 g unsalted butter; 1 egg; 1 pinch salt; 1 tablespoon water (cold); 4 egg yolks; 65 g caster sugar; 3 tablespoons plain flour; 300 ml milk; 1 pinch salt; ½ teaspoon vanilla extract; 450 g raspberries; 5 tablespoons red currant jelly; 1 tablespoon fresh orange juice

Servings: persons

250 g flour
125 g unsalted butter
1 egg
1 pinch salt
1 tablespoon water (cold)
4 egg yolks
65 g caster sugar
3 tablespoons plain flour
300 ml milk
1 pinch salt
½ teaspoon vanilla extract
450 g raspberries
5 tablespoons red currant jelly
1 tablespoon fresh orange juice

1
Preheat oven to 200C.
2
Roll out pastry (3mm thick) and transfer to a pie dish - make sure you press in the edges as the pastry can shrink if not done correctly.
3
Then prick the pastry base with a fork and line with foil or baking parchment and baking balls (recommended).
4
For the filling - beat the egg yolks and sugar till thick and creamy.
5
gradually stir in the flour with a metal spoon.
6
In a pan, bring the milk and salt to the boil, then remove from the heat.
7
Whisk in the egg mixture,k return to the pan and continue whisking over a medium heat until bubbling.
8
Cook for three minutes to thicken.
9
Transfer immediately to a bowl and add the vanilla essence and stir to blend.
10
Bake the pastry for 15 minutes.
11
when golden, take off foil/parchment & balls and bake for a further 6-8 minutes.
12
leave to cool.
13
Spread an even layer of custard filling into the pastry base and arrange the raspberries on top.
14
Melt the jelly and orange juice in a pan and brush on top to glaze.

783

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 250 g flour, 125 g unsalted butter, 1 egg, 1 pinch salt, and more.

Yes, Raspberry Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Tart

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