an image of frangipane fresh cream with raspberries on top

Raspberry Tart With Lemon Creme Patissiere

Method

Pastry

  1. Sift the flour into a large bowl, add the diced butter and rub with your fingertips until it resembles breadcrumbs.

  2. Add the sugar and egg yolks and mix with your hands to form a dough. Wrap in cling film and allow to rest in a fridge for 30 minutes.

  3. After refrigeration roll out the dough on a light floored surface, giving the dough a 1/4 turn each time to keep the shape of the pastry.

  4. Roll out to the pastry to a circle of around 30 cm diameter. Lift it up draped over a rolling pin and lay it over the 26cm tart tin.

  5. Press the pastry gently into the corners and refrigerate for 30 minutes.

  6. Pre-heat the oven to 200°C.

  7. Fill the tin with a circle of parchment paper and add baking beans to weigh it down. Bake for 15 minutes, then carefully remove the paper and beans and bake for a further 5 minutes. Allow to cool.

Lemon Creme Patissiere Method

  1. Heat the milk in a saucepan with the lemon zest until almost boiling.

  2. In a separate bowl whisk together the egg yolks, sugar and cornflour.

  3. Whisk the milk gradually into the egg mixture, return to the heat and stir until it thickens.

  4. Remove from the heat and cover in cling film to prevent a skin forming and allow to cool.

To Assemble

Spoon the lemon creme patisserie into the cooled pastry  and arrange the fresh raspberries on top.

 

 

 

Ingredients

Pastry

  • 200g Plain flour
  • 125g Butter
  • 50g Caster suger
  • 2 Egg Yolks

Lemon Creme Patissiere

  • 4 Egg yolks
  • 60g Caster sugar
  • 300 ml Avonmore full fat milk
  • 2 Tsp Cornflour
  • Zest of 1 lemon

To Decorate

  • 400g of fresh  Raspberries

raspberry tart

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