Raspberry Custard Tart

Name: Raspberry Custard Tart
Ingredients: crust; 1/3 cup all purpose flour; 1/4 cup sugar; 1/2 cup butter cold, chopped; 1 tablespoon water iced; custard Raspberry; 2 tablespoons raspberry jam warmed; 2 1/2 cups cream; 4 large eggs; 3 whole yolk; 1/2 cup sugar; 1 vanilla bean split, seeds scraped out; 9 ounces raspberries; whipped cream to serve

14 ingredients

5 steps

Ingredients

crust
1/3 cup all purpose flour
1/4 cup sugar
1/2 cup butter cold, chopped
1 tablespoon water iced
custard Raspberry
2 tablespoons raspberry jam warmed
2 1/2 cups cream
4 large eggs
3 whole yolk
1/2 cup sugar
1 vanilla bean split, seeds scraped out
9 ounces raspberries
whipped cream to serve

Directions

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

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

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

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

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.