
ingredients
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375ml (1 ½ cups) Entice Self Raising Self Binding Rice Flour125g
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125g Butter (chilled)
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1 Egg yolk
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60ml (1/4 cup) Iced water
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For the Filling
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4 Egg yolks
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65g (4Tbs) Caster sugar
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45ml (3Tbs) Entice Self Raising Self Binding Rice Flour
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300ml (1 ¼ cups) Rice Milk or milk
There’s nothing quite like a sweet and tangy dessert to celebrate the flavors of summer. This summer raspberry tart is the perfect treat to showcase the vibrant, juicy raspberries of the season. Picture a golden, buttery crust filled with a luscious, creamy filling, all topped with a generous layer of fresh, sun-kissed raspberries. It’s a dessert that’s as beautiful as it is delicious, perfect for any summer gathering or simply to enjoy on a sunny afternoon. Whether you’re hosting a garden party or just want to treat yourself, this tart is sure to impress. Ready to make a dessert that captures the essence of summer? Let’s get baking!
Methods
- 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.
- 125g Butter (chilled)
- 1 Egg yolk
- 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.