Raspberry Custard Tart

13 ingredients
5 steps

Ingredients

  • None None Crust
  • 1/3 cup all-purpose flour
  • 1/4 cup sugar
  • 1/2 cup cold butter, chopped
  • 1 tbsp iced water
  • None None Raspberry Custard
  • 2 tbsp raspberry jam, warmed
  • 2 1/2 cups cream
  • 4 None large eggs, 3 whole, 1 yolk
  • 1/2 cup sugar
  • 1 None vanilla bean, split, seeds scraped out
  • 9 oz raspberries
  • None None Whipped cream, to serve

Directions

  1. 1
    For the crust: In a food processor, pulse flour, sugar and butter together until mixture resembles breadcrumbs. With motor running, add enough water for mixture to form a ball. Flatten into a disc, wrap in plastic wrap and chill 30 minutes.
  2. 2
    Preheat oven to 400°F. Lightly grease an 8 inch springform tart pan. Roll out dough between two sheets parchment paper until 1/8 inch thick. Line pan with pastry, trimming edges. Chill 15 minutes.
  3. 3
    Line crust with parchment paper and fill with pie weights. Blind-bake for 15 minutes. Remove paper and weights and bake another 5 minutes, until golden. Cool in pan. Reduce oven to 350°F.
  4. 4
    To make the custard, press jam through a sieve, discarding seeds. Spread over base of crust and place on a baking sheet. In a bowl, whisk cream, eggs, yolk, sugar and vanilla seeds together. Pour into crust and arrange raspberries on top.
  5. 5
    Bake 25-30 mins, until almost set in center. Allow to cool, then cover and chill overnight. Serve with whipped cream. Store in fridge in an airtight container.

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