Raspberry Tart made with a fragrant crème patissière, a pâte sablée for the crust and raspberries for a seasonal finish! A sweet and delicious tart.

Serves 8/10

Ingredients: (for the crust/pâte sablée)

• 300g of all purpose flour/plain flour
• 125g of soft butter
• 100g of icing sugar
• Zest of 1 lemon
• A pinch of salt
• 2 small eggs

Procedure:

1. Heat the oven to 180C degrees.
2. In a bowl add the flour, the zest of 1 lemon, the salt, and the icing sugar, (you can do the same procedure with a food processor).
3. With your fingertips, start to mix the dry ingredients.
4. Add the butter and mix until combined.
5. Add the 2 eggs and mix until the dough becomes assembled.
6. Wrap the dough in a plastic wrap and keep it in the fridge for 30 minutes.
7. After 30 minutes remove the dough from the fridge.
8. Grease a deep pie pan, (my tart pan is 23 cm long and 4cm deep).
9. Roll your dough between two big sheets of parchment paper or plastic wrap.
10. With a rolling pin, flatten the dough and make a circle shape, the size of your tart pan.
11. Peel off the parchment paper from one side or your plastic wrap, flip the dough over the tart plate and slowly remove the other parchment paper or your plastic wrap.
12. With a fork, poke the bottom of your dough.
13. Place a large parchment paper into the bottom of the crust.
14. Fill the crust with dry chickpeas, to cover the entire surface (as seen in the picture).
15. Bake until the crust becomes golden brown, remove from the oven and set aside.
16. Remove the dry chickpeas and keep them in a jar for next time.Ingredients: ( for the crème patissière)

• 500ml of milk
• Zest of 2 lemons
• 3 eggs
• 150g of caster sugar
• 50g of cornstarch
• 400g of raspberries

Procedure:

1. On a medium heat bring the milk and the zest of 2 lemons to boil.
2. Remove from the heat and set aside.
3. In a large bowl add the sugar and the eggs, whisk until the mixture becomes yellow pale.
4. Add the cornstarch and continue to whisk (the cornstarch brings a better texture to the cream).
5. Slowly pour the milk into the large bowl and mix.
6. Pour the mixture into a large pan and cook over a medium heat (whisk constantly until the cream becomes thick), remove from the heat and allow to cool.
7. Cover with a plastic wrap.
8. Chill it for 2 hours into the refrigerator.

Final Procedure:

1. Pour the crème patissière into the crust.
2. Flatten all the surface with a spatula.
3. Decorate with raspberries on top.
4. Refrigerate for 1 hour.
5. Serve with a hot or cold drink and dust with icing sugar for a nice contrast.

The raspberry tart is perfect for the season. The lemon zest adds a delicious perfume to the crème patissière and to the crust too.

Bonne dégustation!