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Raspberry and Vanilla Custard Tart

A community recipe by

Not tested or verified by Nigella.com

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Introduction

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Ingredients

Serves: 4-6

Metric Cups

For the Pastry

  • 175 grams plain flour
  • 125 grams unsalted butter
  • 1 egg yolk
  • 25 grams vanilla sugar
  • 1 teaspoon orange zest

For the Filling

  • 2 medium eggs
  • 2 egg yolks (additional)
  • 40 grams caster sugar
  • ½ vanilla pod
  • 450 millilitres single cream
  • 175 grams raspberries (fresh)

For the Pastry

  • 6 ounces all-purpose flour
  • 4 ounces unsalted butter
  • 1 egg yolk
  • 1 ounce vanilla sugar
  • 1 teaspoon orange zest

For the Filling

  • 2 medium eggs
  • 2 egg yolks (additional)
  • 1 ounce superfine sugar
  • ½ vanilla bean
  • 15⅘ fluid ounce heavy cream
  • 6 ounces raspberries (fresh)

Method

Raspberry and Vanilla Custard Tart is a community recipe submitted by WelshRarebit and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Make the pastry in a food processor, wrap in cling film and chill in the fridge for approx 20 mins.
  • Roll out the dough on a lightly floured surface and line a flan tin (1 1/2cm deep, 20cm loose-base).
  • Preheat the oven gas mark 6, bake blind the tart for 20-25 mins.
  • Put the whole eggs, egg yolks and caster sugar in a bowl and beat well.
  • Split the vanilla pod, scrape out the seeds and put both in a pan with cream. Cook over a low heat until the cream is well flavoured and almost boiling.
  • Pour onto the egg mixture, whisking constantly.
  • Strain into the pastry case.
  • Reduce the oven temperature to gas mark 2 and bake the tart for 45 mins, until the centre is lightly set. Remove from the oven and leave to cool.
  • Remove the tart from the tin and arrange the raspberries on top. Serve with a dusting of icing sugar.
  • Make the pastry in a food processor, wrap in cling film and chill in the fridge for approx 20 mins.
  • Roll out the dough on a lightly floured surface and line a flan tin (1 1/2cm deep, 20cm loose-base).
  • Preheat the oven gas mark 6, bake blind the tart for 20-25 mins.
  • Put the whole eggs, egg yolks and superfine sugar in a bowl and beat well.
  • Split the vanilla bean, scrape out the seeds and put both in a pan with cream. Cook over a low heat until the cream is well flavoured and almost boiling.
  • Pour onto the egg mixture, whisking constantly.
  • Strain into the pastry case.
  • Reduce the oven temperature to gas mark 2 and bake the tart for 45 mins, until the centre is lightly set. Remove from the oven and leave to cool.
  • Remove the tart from the tin and arrange the raspberries on top. Serve with a dusting of icing sugar.
  • Tell us what you think