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Entice Summer Raspberry Tart


For the Short crust pastry


375ml (1 ½ cups)

  Entice Self Raising Self Binding Rice Flour


  Butter (chilled)


  Egg yolk

60ml (1/4 cup)

  Iced water


For the Filling



  Egg yolks

65g (4Tbs)

  Caster sugar

45ml (3Tbs)

  Entice Self Raising Self Binding Rice Flour

300ml (1 ¼ cups)

  Rice Milk or milk

1.5ml (1/4 tsp)


2.5ml (1/2 tsp)

  Vanilla essence

450g (2 2/3 cups)

  Fresh raspberries

75ml (5Tbs)

  Redcurrant jelly

15ml (1Tbs)

  Orange juice


Preheat the oven to 200°C.  Cut the butter into little blocks and rub it into the flour until it has almost disappeared. If using a food processor, make sure the butter is very cold.

Mix the egg yolk with water and add just enough to form stiff dough. It must not be sticky.  No kneading or chilling of the dough is necessary.

Place pastry onto a greased pie dish and roll with a round glass. Press into shape with your fingers where necessary (like working with play dough).  Prick the dough with a fork.  Line it with greaseproof paper, and fill the pie dish with dry beans. Bake for 15 minutes. Remove the paper and beans and bake for another 5 minutes or more. Leave to cool.

For the custard filling, beat the egg yolks and sugar until thick and creamy, then stir in the flour.  Bring the milk and salt to the boil, remove from the heat and whisk in the egg mixture. Return to the pan and stir until the mixture starts bubbling.  Cook for 3 minutes, and remove from the heat.  Stir in the vanilla and allow to cool.

Once the mixture and pastry are cool, fill the pastry with the custard. Arrange the raspberries onto the custard.  Over moderate heat, melt the jelly with the orange juice and pour over the raspberries.

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