Raspberry Crème Brûlée Tart.

Raspberry Crème Brûlée Tart.

Equipment:

25cm loose bottomed tart tin.

             Sweet shortcrust pastry.

In a food processor, put in,

-250g plain flour,

-125g chilled butter,

-2tbsp icing sugar,

-1 egg yolk, reserve the white.

Process well to combine. If there are too many dry crumbs left add 

-cold water, a tablespoon at a time.

Tip on to a floured surface, knead briefly to bring the dough together.

Roll out to fit the tart tin, about 1/2cm in thickness. Prick the base with a fork. Refrigerate for 20 minutes.

Oven 180c fan forced.

Bake the chilled pastry for 15 minutes (there's no need to blind bake). Take the pastry case out of the oven, brush with,

-reserved egg white,

Bake 5 more minutes.

Leave aside until needed.

               For the custard.

In a large heatproof bowl, put in,

-6 egg yolks,

-180g caster sugar,

-vanilla bean paste,

-pinch of salt.

Whisk to combine. Leave aside.

In a large saucepan, put in

-300ml double cream,

-200ml full fat milk.

Bring to almost boiling on gentle heat.

Add

-1/2 cup of hot milk to 

-egg yolk mixture.

You need to be whisking all the time. Continue to add hot milk this way until at least 2 cups of milk have been used. This is to stop the egg mixture curdling. Then add the liquid, all at once.

Return the mixture to the saucepan, cook on low heat for 10 minutes or until the mixture has thickened.

Oven 150c fan forced.

Arrange 100g frozen raspberries on the tart case.

Pour the custard over the raspberries.

Bake 30-35 minutes. There should be a firm wobble.

Leave to cool completely at room temperature.

Refrigerate at least 4 hours.

When ready,

Sprinkle 50g caster sugar on the tart.

Use a blowtorch to caramelise the sugar or wrap the tart edges with foil and place under a hot grill.

Serve immediately.