Extra special if the sun is out and equally delightful if it’s not, this combination of raspberries and rose makes for one tasty dessert. I’ve filled this tart with pastry cream, which is one of my favourites and is incredibly versatile when it comes to flavours! The tart maison shape can only mean sharing, so cook up a feast and bring this out to round off the meal.
Raspberry & Rose Tart
for the rose pastry cream
- 400ml full-fat milk
- 4 medium egg yolks
- 80g caster sugar
- 20g plain flour
- 20g cornflour
- 1/8 teaspoon rose water
for the pastry case
- 150g plain flour, sifted
- 75g butter, chilled and cubed, plus extra for greasing
- 30g icing sugar, sifted
- 1 medium egg yolk beaten with 2 teaspoons cold water
for the filling and topping
- 120g raspberry jam
- 150g fresh raspberries
Make the rose pastry cream: reserve two tablespoons of milk and put the rest to heat in a saucepan and bring to the boil. While the milk is heating mix the reserved milk with the egg yolks, sugar and flours in a heatproof bowl until smooth. Once the milk comes the boil, pour into the egg mixture, stirring continuously with a whisk to prevent the eggs scrambling.
Pour the milk mixture back into the saucepan and bring to the boil over a medium heat, stirring continuously with a whisk. Boil for two minutes until the mixture has thickened considerably, whilst stirring and scraping the bottom of the pan so the mixture doesn’t catch. Transfer to a wide, shallow dish and cover with cling film, sticking it right to the surface of the cream to prevent a skin forming. Leave to cool to room temperature (or over ice) then chill in the fridge.
Make the pastry case: In a bowl, rub the butter into the flour until it resembles fine breadcrumbs (or do this in a food processor) then stir in the sugar. Use a palette knife to cut in the beaten egg then press together to form a ball. Flatten the pastry into a disc, wrap in cling film, and refrigerate for about 30 minutes, until firm but not hard.
Grease a 12x35cm loose-bottomed tarte maison tin then roll the pastry between a sheet of non-stick baking paper and the cling film to a 3mm thick rectangle large enough to line the tin. Line the tin with the pastry, pressing carefully into the grooves and prick the base with a fork. Place the tin on a baking tray and place in the freezer for about 10 minutes. Preheat the oven to 190°C (180°C fan)/375°F/gas mark 5.
Bake the pastry case blind (line with non-stick baking paper and an even layer of baking beans) in the oven for 15 minutes before removing the beans and paper then bake for a further 10 minutes, until golden brown and cooked through. Allow the pastry case to cool completely before removing from the tin.
Assemble the tart: beat the jam in a bowl until smooth then spread evenly over the base of the pastry case. Beat the chilled pastry cream in a bowl with a wooden spoon until smooth, then beat in the rose water. Spoon over the jam layer then carefully spread evenly using a palette knife. Arrange the raspberries on top and add a final flourish of icing sugar.