Raspberry custard brioche tart

The perfect sweet treat for a special occasion brunch or afternoon tea, this raspberry and custard tart has a buttery brioche base.

12

3h 25m

40m

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

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.

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