The perfect sweet treat for a special occasion brunch or afternoon tea, this raspberry and custard tart has a buttery brioche base.
Serves1212
Cook time40 mins40 minutes
Prep time3 hr 25 mins3 hour 25 minutes
Ingredients
1 2/3 cups (250g) plain flour
2 tbs caster sugar
2 tsp (1 sachet/7g) dried yeast
1/2 tsp salt
3 Coles Australian Free Range Eggs, lightly whisked
2 tbs milk
1 tsp finely grated orange rind
120g butter, softened, chopped
1 Coles Australian Free Range Egg yolk, lightly whisked
1 tbs white sugar
2 tbs flaked almonds
250g fresh or frozen raspberries
Icing sugar, to dust
CUSTARD FILLING
3 Coles Australian Free Range Egg yolks
1/2 cup (110g) caster sugar
1/4 cup (35g) plain flour
1 1/2 cups (375ml) milk
1 tsp vanilla bean paste
Nutritional information
Per serve: Energy: 1296kJ/310 Cals (15%), Protein 7g (14%), Fat 16g (23%), Sat Fat 8g (33%), Sodium 212mg (9%), Carb 35g (11%), Sugar 17g (19%), Dietary Fibre 3g (10%).
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine flour, caster sugar, yeast and salt in the bowl of an electric mixer fitted with a dough hook. Add eggs, milk and orange rind. Beat on low speed for 5 mins or until dough is smooth and elastic. With the motor running, gradually add butter, 1 piece at a time, beating well after each addition. Beat for a further 6-8 mins or until dough is shiny, smooth and elastic. Cover with a clean tea towel. Set aside in a warm, draught-free place for 2 hours or until dough doubles in size.
Step 2
Meanwhile, to make custard filling, use an electric mixer to beat egg yolks and sugar in a bowl until pale and creamy. Add the flour. Beat to combine.
Step 3
Bring milk and vanilla just to a simmer in a saucepan over medium heat. Remove from heat. Gradually add to the egg mixture, whisking well after each addition. Transfer to a clean saucepan. Place over medium heat. Cook, stirring constantly, for 5 mins or until the custard boils and thickens. Transfer to a heatproof bowl. Cover with plastic wrap. Place in the fridge for 30 mins to chill.
Step 4
Preheat oven to 200°C. Grease a 22cm fluted tart tin with removable base. Turn brioche dough onto a lightly floured surface. Knead until smooth. Shape into a 25cm disc. Press into the prepared pan. Brush edge with egg yolk. Sprinkle with white sugar and almond.
Step 5
Spoon custard over brioche dough, leaving a 2cm border. Sprinkle with raspberries. Bake for 10 mins. Reduce oven to 180°C. Bake for a further 20 mins or until golden brown and cooked through. Set aside for 1 hour to cool. Dust with icing sugar to serve.
3 Coles Australian Free Range Eggs, lightly whisked
2 tbs milk
1 tsp finely grated orange rind
120g butter, softened, chopped
1 Coles Australian Free Range Egg yolk, lightly whisked
1 tbs white sugar
2 tbs flaked almonds
250g fresh or frozen raspberries
Icing sugar, to dust
CUSTARD FILLING
3 Coles Australian Free Range Egg yolks
1/2 cup (110g) caster sugar
1/4 cup (35g) plain flour
1 1/2 cups (375ml) milk
1 tsp vanilla bean paste
Description
The perfect sweet treat for a special occasion brunch or afternoon tea, this raspberry and custard tart has a buttery brioche base.
Method
Step 1
Combine flour, caster sugar, yeast and salt in the bowl of an electric mixer fitted with a dough hook. Add eggs, milk and orange rind. Beat on low speed for 5 mins or until dough is smooth and elastic. With the motor running, gradually add butter, 1 piece at a time, beating well after each addition. Beat for a further 6-8 mins or until dough is shiny, smooth and elastic. Cover with a clean tea towel. Set aside in a warm, draught-free place for 2 hours or until dough doubles in size.
Step 2
Meanwhile, to make custard filling, use an electric mixer to beat egg yolks and sugar in a bowl until pale and creamy. Add the flour. Beat to combine.
Step 3
Bring milk and vanilla just to a simmer in a saucepan over medium heat. Remove from heat. Gradually add to the egg mixture, whisking well after each addition. Transfer to a clean saucepan. Place over medium heat. Cook, stirring constantly, for 5 mins or until the custard boils and thickens. Transfer to a heatproof bowl. Cover with plastic wrap. Place in the fridge for 30 mins to chill.
Step 4
Preheat oven to 200°C. Grease a 22cm fluted tart tin with removable base. Turn brioche dough onto a lightly floured surface. Knead until smooth. Shape into a 25cm disc. Press into the prepared pan. Brush edge with egg yolk. Sprinkle with white sugar and almond.
Step 5
Spoon custard over brioche dough, leaving a 2cm border. Sprinkle with raspberries. Bake for 10 mins. Reduce oven to 180°C. Bake for a further 20 mins or until golden brown and cooked through. Set aside for 1 hour to cool. Dust with icing sugar to serve.
