Ingredients
Serves 6
- 450g plain flour
- 150g icing sugar
- 220g butter, diced
- 2 eggs
- 250g Milk
- 250g Cream
- 1 Vanilla pod
- 30g Cornflour
- 6 egg yolks
- 100g Caster Sugar
- Ripe raspberries
- Mint leaves
- 6 tsp raspberry jam
Method
- Preheat oven to 180c. Place the flour and icing sugar in a mixing bowl. Add the butter and mix with the paddle until a crumb texture is formed.
- Add the egg and mix for until the dough just comes together. Wrap in clingfilm and chill in the fridge.
- Roll the pastry on a floured surface until it's 2cm thick. Cut using a cutter into small discs, chill these in the fridge
- Once cold, roll again until the pastry is very thin, line the tart mould with some overhanging pastry. Place another tart case inside to wedge the pastry, chill in fridge
- Once cold, cut the excess pastry using a small knife, using the tart case edge as a guide. Bake for 15 mins until golden brown
- To make the pastry cream, place the milk and cream in a pot with the scraped vanilla seeds and pod, warm slightly
- Mix the egg yolks, sugar and cornflour in a bowl, scorch with the milk and cream then return to the pot. Whisk over a high heat until the mix thickens and bubbles before placing in the fridge to cool. Once cold, mix lightly before using
- To assemble the tarts, place a spoonful of jam in the base, top with the pastry cream and then the fresh fruit. Garnish with mint leaves, icing sugar and some strands of vanilla pod.
