Raspberry and Vanilla Custard Tart

A community recipe by WelshRarebit

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 ounces 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.