Raspberry and vanilla bean cream tart
- 140g unsalted butter (cold from the fridge if using food processor – see tip in step 1)
- 280g 00 flour – refer to note in step 1
- 100g castor sugar
- 1 whole egg + 1 egg yolk
- Zest of 1 lemon
- 1 teaspoon baking powder
- 1 pinch salt
- 250g raspberries
- 8 egg yolks
- 250g caster sugar
- 100g plain flour (all-purpose flour)
- 1L milk
- 1 vanilla bean, split lenthways and seeds removed (alternatively 1 teaspoon of vanilla bean paste)
- Zest of 1 lemon
Requires: 25cm round, loose-bottom metal tart tin, rolling pin, whisk, baking beads (alternatively use rice or dried beans)
In a food processor (with the metal blade inserted): Process the flour, butter and salt until the texture resembles fine breadcrumbs. Add the castor sugar, eggs, lemon zest and baking powder. Mix until the dough just starts to come together.
Alternatively, by hand: Combine the flour, butter and salt in a bowl. Use your fingertips to rub the butter into the flour until the texture resembles fine breadcrumbs. Add the castor sugar, eggs, lemon zest and baking powder. Mix by hand until the dough just starts to come together.
Note: 00 is a powder-fine Italian type of flour. It is made from soft wheat varieties and is frequently used in Italian desserts and pastas. 00 flour is available in most supermarkets, Italian food stores and gourmet delicatessens.
Turn the pastry onto a clean, lightly floured work surface and lightly knead to bring together. Gather the dough with your hands to form a ball. Wrap in plastic wrap (cling film) and refrigerate for 1 hour.
Meanwhile to make the Crema Pasticciera tart filling, use an electric mixer or hand beater to mix the egg yolks and sugar in a stainless-steel bowl for 5 minutes or until creamy and well combined. Add the flour and a few tablespoons of the milk and beat until smooth. Heat the remaining milk, lemon zest and vanilla bean seeds (or vanilla bean paste) in a large, heavy-based saucepan over medium heat until just below boiling point, then remove from the heat. Gradually whisk the hot milk into the egg yolk mixture, then return to the same saucepan over medium heat. Whisk continuously until thick (it should be thick enough to coat the back of a spoon). Remove from the heat and set aside to cool completely.
Preheat the oven to 180°C conventional oven/ 160°C fan-forced (350° Fahrenheit/Gas 4).
Grease a 25cm round, loose-bottom metal tart tin with butter. Turn the dough onto a large sheet of non-stick baking paper or well-floured work surface. Use a rolling pin to roll out the dough. It should be large enough to fit the base and sides of the tin (allowing slight overhang). Flour the rolling pin well and gently roll up the sweet pastry dough around the rolling pin. Unroll the sweet pastry dough into the metal tart tin. Trim the edge by running the rolling pin across the top of the tin, then gently push the pastry a little above the edge of the tin. Use a fork to prick the base all over. Refrigerate for 30 minutes to chill.
Remove the tart base from the fridge. Line the tart base with baking paper and fill with baking beads (alternatively use rice or dried beans). Blind bake for 12 minutes. Remove baking paper and baking beads (or rice/dried beans) and bake for another 12 mins. Allow to cool completely.
Spoon the Crema Pasticciera tart filling into the tart shell. To decorate, arrange the fresh raspberries around the outer edge of shell and in the centre of the tart. Refrigerate until ready to serve – buon appetito.
