Raspberry Custard Tart

This Raspberry Custard Tart tastes just as amazing as it looks! It’s a delicious creamy Custard and tangy Raspberry flavor combination that all your guests will love. 

Ingredients:

• 1
  Vanilla bean, split
• 2 cups
  Milk
• 1/2 cup
  Caster Sugar
• 7
  Egg Yolks
• 1/4 cup
  Cornflour
• 1.5 cups
  Plain flour
• 2 tablespoons
  Icing sugar
• 125 grams
  Chilled butter, chopped
• 2 tablespoons
  Cold water
• 1
  Egg white, lightly whisked
• 60 mls
  Thickened cream, whipped
• 375 grams
  3 punnets fresh raspberries
• 1/4 cup
  Raspberry Jam, warmed
• 1 tablespoon
  Amaretto Liqueur

Directions:

Step 1

Reserve half vanilla bean. Place milk in a saucepan. Add remaining vanilla bean, scraping in the seeds. Bring to boil, stirring. Use an electric beater to beat sugar and 6 egg yolks in a bowl until pale and creamy. Gradually beat in cornflour and milk mixture. Strain into a saucepan over medium-low heat. Stir for 1 minute or until thick. Transfer to a bowl. Cool slightly. Cover surface with plastic wrap. Place in fridge for 4 hours to chill. (See note.)

• Step 2Meanwhile, process flour and icing sugar in a food processor until just combined. Add butter and seeds from reserved vanilla bean. Process until it resembles fine breadcrumbs. Add remaining egg yolk and water. Process until dough just comes together. Turn onto a lightly floured surface. Knead until smooth. Shape into a disc. Cover. Place in the fridge for 1 hour to rest.
• Step 3Roll out pastry on a floured surface until 5mm thick. Line a 19 x 27cm (base measurement) fluted tart tin, with removable base, with pastry. Trim excess. Place in fridge for 1 hour to rest.
• Step 4Preheat oven to 200C. Use a fork to prick the base all over. Line with baking paper and fill with pastry weights or rice. Bake for 12-15 minutes. Remove paper and weights or rice. Bake for a further 5 minutes or until light golden. Lightly brush with egg white. Set aside in tin on a wire rack to cool completely.
• Step 5Fold the cream into the custard. Spoon into the pastry case and smooth the surface. Top with the raspberries. Combine jam and amaretto in a bowl. Strain through a sieve. Discard seeds. Brush jam mixture over the raspberries.

Kitchen Notes: Tips for making Raspberry Custard Tart:

1) To avoid scrambling the egg for the custard, slowly pour in the hot milk with the motor running.

2) To make the creme patissiere filling, keep cooking and stirring the custard until it’s very think.

3) For perfect presentation, place a line of raspberries at one end and use this as your guide for the rest.

Source:  thewhootkitchen.com