Raspberry custard tart

Name: Raspberry custard tart
Yield: Serves 6
Ingredients: 1 recipe sweet pastry, rested; 1 egg, beaten; 450 g raspberries; salt; 2 lemons; 200 ml double cream; 400 ml buttermilk; 2 tbsp plain flour; 180 g sugar; 5 eggs; a square of white chocolate (for grating); 60 g pistachios, toasted and roughly chopped; 2 tsp raspberry vinegar or white balsamic; 2 tsp raspberry vinegar or white balsamic

Preparation info

Serves
6

Difficulty
Easy

Appears in

Changing Tides

By Roberta Hall McCarron

Published 2024

About

Fill your baked tart case while it’s on the shelf in the oven – this helps prevent stress, spillages and possible disasters!

Ingredients

1 recipe sweet pastry, rested
1 egg, beaten

Pie
Vegetarian
Summer

Method

Preheat your oven to 180°C fan.

On a well-floured worktop, roll your pastry into a circle about 30cm in diameter and 5mm thick – it needs to be a large enough piece to fit into your tart case with excess pastry hanging over the edge. Keep moving the pastry, making sure it do