Custard and Almond Tart With Raspberries |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A spanish sweet custard tart that's lovely warm or chilled. Ingredients:
300 g ready-made shortcrust pastry |
200 g caster sugar |
1 tablespoon cornflour |
300 ml milk |
4 egg yolks |
25 g butter, diced |
1/2 teaspoon vanilla essence |
125 g fresh raspberries |
50 g sliced almonds |
icing sugar, for dusting |
Directions:
1. Preheat the oven to 180 degrees centigrade.
2. Use the pastry to line a shallow 23cm fluted flan tin.
3. Fill with crumpled foil and blind bakefor 10 minutes until set and golden.
4. Place the sugar and the cornflour in a pan and stir in the milk unti well blended.
5. Bring to the boil then remove from the heat.
6. Allow to cool a little, then beat in the egg yolks, butter and vanilla essence.
7. Scatter the raspberries over the base, then carefully pour in the custard and scatter over the flaked almonds.
8. Bake for 20 minutes until set and golden.
9. Dust with a little icing sugar and serve warm or cold-it willset more firmly when cool.
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