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08/11/2011 National Raspberry Tart Day Raspberry & custard tart

Source of Recipe

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Recipe Introduction

These savory pastry dishes are an American favorite -- it's no wonder today is National Raspberry Tart Day! In case you're wondering, a tart is a type of pie with an open top. Sweetened fruits such as raspberries are often arranged on the pastry and then baked in the oven. Tarts were first introduced during Medieval times and can be made either savory or sweet. Raspberry tarts are one of the more famous types of tarts, so try your hand at baking one today in celebration of this divine dessert! Punch Bowl

List of Ingredients

HOME COOKIN’ 08/11/2011 National Raspberry Tart Day Raspberry & custard tart


Raspberry & custard tart

300g (2 cups) gluten-free plain flour
55g (1/4 cup) caster sugar
60g chilled dairy-free margarine, chopped
2 egg yolks
2 tsp iced water
100g fresh raspberries
Pure icing sugar, to dust
Custard filling
500ml (2 cups) soy milk
3 eggs, lightly whisked
1 tsp vanilla essence
55g (1/4 cup) caster sugar


Recipe



Place flour, sugar and margarine in the bowl of a food processor and process until it resembles fine breadcrumbs. Add egg yolks and water and process until dough just starts to come together. Turn the dough onto a lightly floured surface. Press the dough into a ball and knead until almost smooth. (Don't overwork the dough.) Wrap in plastic wrap and place in the fridge for 30 minutes to rest.

Preheat oven to 180°C. Place dough between 2 sheets of floured non-stick baking paper. Roll out to a 28cm disc. Line a round 23cm (base measurement) fluted tart tin, with removable base, with pastry and trim excess. Lightly prick base with a fork. Place in fridge for 15 minutes to rest.

Cover pastry base with baking paper and fill with pastry weights, rice or dried beans. Bake in oven for 10 minutes. Remove paper and pastry weights, rice or beans. Bake for a further 10 minutes or until golden. Remove from oven and reduce oven temperature to 160°C.

To make the custard, place soy milk in a saucepan and bring just to a simmer over low heat. Remove from heat. Whisk eggs, vanilla and sugar in a bowl until combined. Quickly whisk hot soy milk into the egg mixture. Strain through a sieve into a jug.

Pour the custard into the cooked pastry case. Bake in oven for 30 minutes or until just set. Remove from oven and set aside to cool. Top with raspberries and dust with icing sugar to serve.