Raspberry Cream Tart
In many tarts and pies using fresh fruit or dried fruit, it was common to make a hole in the lid towards the end of the cooking. A cream custard made from egg and cream was then poured in through this hole and allowed to blend with the fruit and juices for a few minutes as the tart was placed once more in the oven. The result was a delightfully rich and irresistible swirly mix of fruit, juices, custard and pastry. It would almost certainly have been cooked in puff pastry but sweet shortcrust pastry is as nice, I think, and has certain practical advantages.
- 14 oz rich sweet shortcrust pastry made with added vanilla essence if you wish
- 1 1/2 lb fresh large raspberries
- 6 oz caster sugar plus 1 tablespoon caster sugar
- 1 egg white
- 3/4 pint double cream
- 3 egg yolks
- 1 tablespoon kirsch or framboise optional
- Roll out 225 g (8 oz) pastry on a lightly floured surface and use to line a deep 23cm (9 in) tart tin.
- Pre-bake or bake blind. Wrap and chill the remaining pastry and pre-heat the oven to 190°C (375°F) Gas 5.
- Tumble the raspberries into the pre-baked pastry case and cover with 175 g (6 oz) sugar. Roll out the remaining pastry for the lid, place over the raspberries and seal the edges. It will seem a bit like the Dome inside with lots of empty space.
- Brush the pastry lid with lightly beaten egg white and sprinkle with the remaining 1 tablespoon sugar. Place the tart in the oven and bake for 35-40 minutes.
- Meanwhile, heat the cream in a pan until scalding, then pour it slowly on to the egg yolks in an oven-proof bowl, whisking all the time. Add the kirsch or framboise, if using.
- Remove the tart from the oven and make a hole in the centre of the lid. Using a funnel, pour the yolks and cream mixture into the tart, being very careful not to be too impatient. Allow time for it to mingle with the raspberries.
- Return the tart to the oven for 10 minutes, to allow it time to heat right through, thicken and soak up the raspberry juices.
- Serve hot or cold, on its own.
Calories: 471 kcal
Carbohydrates: 62 g
Protein: 9 g
Saturated Fat: 12 g
Cholesterol: 134 mg
Sodium: 293 mg
Potassium: 568 mg
Fiber: 8 g
Sugar: 21 g
Vitamin A: 4362 IU
Vitamin C: 27 mg
Calcium: 250 mg
Iron: 6 mg