This is such a fantastically easy recipe that tastes amazing and freezes well too. I’ve used a pre-bought pastry case, but you could also follow my recipe for sweet paste, and use that instead.
Fills 8-10″ tin
- 1 x 8-10″ pastry case
- 12floz double cream
- 9oz raspberry puree
- 5oz caster sugar
- 4 – 5 eggs dependent on size
- 1/2 squeezed orange
Put the cream on to boil. Whisk together the rest of the ingredients (not the pastry case, that would be daft). Once the cream has come to the boil, slowly whisk it into the combined ingredients. Pour it into the case and bake at 155c for approx 10 mins.
You want the centre to wobble like a jelly. The tart will continue to cook when you remove it from the oven so leaving a wobble will ensure that it won’t crack as it cools. A good tip is to pull out the oven shelf then pour the mix into the case in situ. Less travel time to the oven then.
Christmas tart
Lemon Cream Tart
Sweet paste
Sweet paste – another method
Loading ...
Kate – thanks for this recipe, and for the tips too!!