Raspberry tart

An intense taste of raspberries, fresh and delicious.

  • 600g of shortcrust pastry (find recipe here)
  • 700g unfrozen raspberries (keep some for decoration)
  • 1/2 cup of sugar
  • 1 tablespoon of lemon zest
  • the juice of half lemon
  • 2 egg yolks
  • 2 tablespoons cornstarch
  • 1 tablespoon of butter
  1. Stretch the pastry, put it in pans and cook it in the oven at 180ºC for 20 min using little ceramic balls.
  2. In a blender, mix raspberries with sugar, lemon juice and lemon zest.
  3. Pour the mixture in a sauce pan and bring it to simmer.
  4. Reduce heat to low and add slowly the sifted cornstarch mixing continuously.
  5. Add the egg yolks and stir well.
  6. Add butter and stir for another 3 minutes.
Pout the mixture in the cooked crusts in the pan, decorate with raspberries and lemon juice.

Recipe inspired from here.


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