Summer is around the corner, and we can’t wait to bake some delicious desserts. We are kick- starting the summer recipes with an easy raspberry cream tart. This recipe is easy enough to get the whole family involved and tastes amazing – you try it!
150g plain flour
70g granulated sugar
Pinch of salt
1 egg yolk
2tbsp corn starch
4 egg yolks
1tsp vanilla extract
Chocolate flakes or shaved (grated chocolate pieces)
Preheat the oven at 200 degrees Celsius.
flour, sugar and salt in a food processor until combined.
Now add the butter until the mixture looks like breadcrumbs.
Add the egg and mix again.
Split the mixture into press into mini tart trays. Prick the tarts with a fork and bake for 12 minutes or until cooked.
To make the filling, sugar, corn starch and egg yolks until thick and pale and set aside.
Heat the milk and vanilla extract in a saucepan for a couple of minutes. Now slowly add the egg mixture while whisking constantly until you have a thick custard consistency. Remove from the heat and set aside to cool.
Once all cooled, add the custard in each tart and top with your raspberry and chocolate decorations