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Raspberry Custard Tarts

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Filled with a sweet homemade custard and topped with fresh raspberries, this mini custard tart recipe makes for a tasty snack or dessert.

  • Makes4
  • Cook time25 minutes
  • Prep time15 minutes, (+ 40 mins chilling time & cooling time)

Ingredients

  • 1½ cups (225g) plain flour
  • 2 tbsp icing sugar
  • 125g chilled butter, chopped
  • 1 Coles Brand Australian Free Range Egg yolk
  • 2½ tbsp iced water
  • ⅓ cup (110g) raspberry jam
  • 2 tsp lemon juice
  • 125g punnet raspberries

Custard

  • 1⅓ cups (330ml) milk
  • 1 tsp vanilla essence
  • 3 Coles Brand Australian Free Range Egg yolks
  • ¼ cup (55g) caster sugar
  • 1 tbs cornflour

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Method

  1. Step 1

    Place flour, icing sugar and butter into the bowl of a food processor and process until the mixture resembles fine breadcrumbs. Add egg yolk and water and process until dough just comes together, adding extra water if needed. Turn out onto a lightly floured surface, kneading lightly to form a disc. Cover with plastic wrap and refrigerate for 30 mins.
  2. Step 2

    Meanwhile, to make the custard, place the milk and vanilla in a medium saucepan over med-low heat. Bring to just under the boil. Whisk egg yolks, sugar and cornflour in a medium bowl until combined. Gradually whisk the hot milk into the egg mixture until smooth. Return custard to a clean saucepan and stir over low heat for 3-5 mins until thickened and coats the back of a spoon. Pour into a container and cover the surface of the custard with plastic wrap. Allow to cool completely.
  3. Step 3

    Preheat oven to 200°C. Divide pastry into 4 portions. Roll the pastry between 2 sheets of baking paper until 3mm thick. Line four 8cm (base measurement) loose-based fluted tart tins with pastry. Trim edges and prick the base with a fork. Refrigerate for 10 mins.
  4. Step 4

    Line the tins with baking paper and fill with baking weights. Blind bake for 10-12 mins or until pastry is light golden. Reduce oven to 180°C. Remove baking weights and bake tart shells for a further 6-8 mins or until pastry is cooked through. Remove from the oven and cool tart shells completely.
  5. Step 5

    Meanwhile heat jam and lemon juice in a small saucepan over low heat for 3-5 mins or until melted and smooth. Strain jam and set aside to cool slightly. Spoon custard into the tart shells. Top with fresh raspberries and drizzle over the glaze.

    Raspberry Custard Tarts

    Raspberry Custard Tarts
    • Makes4
    • Cook time25 minutes
    • Prep time15 minutes, (+ 40 mins chilling time & cooling time)
    Ingredients
    • 1½ cups (225g) plain flour
    • 2 tbsp icing sugar
    • 125g chilled butter, chopped
    • 1 Coles Brand Australian Free Range Egg yolk
    • 2½ tbsp iced water
    • ⅓ cup (110g) raspberry jam
    • 2 tsp lemon juice
    • 125g punnet raspberries

    Custard

    • 1⅓ cups (330ml) milk
    • 1 tsp vanilla essence
    • 3 Coles Brand Australian Free Range Egg yolks
    • ¼ cup (55g) caster sugar
    • 1 tbs cornflour
      Description

      Filled with a sweet homemade custard and topped with fresh raspberries, this mini custard tart recipe makes for a tasty snack or dessert.

      Method
      1. Step 1

        Place flour, icing sugar and butter into the bowl of a food processor and process until the mixture resembles fine breadcrumbs. Add egg yolk and water and process until dough just comes together, adding extra water if needed. Turn out onto a lightly floured surface, kneading lightly to form a disc. Cover with plastic wrap and refrigerate for 30 mins.
      2. Step 2

        Meanwhile, to make the custard, place the milk and vanilla in a medium saucepan over med-low heat. Bring to just under the boil. Whisk egg yolks, sugar and cornflour in a medium bowl until combined. Gradually whisk the hot milk into the egg mixture until smooth. Return custard to a clean saucepan and stir over low heat for 3-5 mins until thickened and coats the back of a spoon. Pour into a container and cover the surface of the custard with plastic wrap. Allow to cool completely.
      3. Step 3

        Preheat oven to 200°C. Divide pastry into 4 portions. Roll the pastry between 2 sheets of baking paper until 3mm thick. Line four 8cm (base measurement) loose-based fluted tart tins with pastry. Trim edges and prick the base with a fork. Refrigerate for 10 mins.
      4. Step 4

        Line the tins with baking paper and fill with baking weights. Blind bake for 10-12 mins or until pastry is light golden. Reduce oven to 180°C. Remove baking weights and bake tart shells for a further 6-8 mins or until pastry is cooked through. Remove from the oven and cool tart shells completely.
      5. Step 5

        Meanwhile heat jam and lemon juice in a small saucepan over low heat for 3-5 mins or until melted and smooth. Strain jam and set aside to cool slightly. Spoon custard into the tart shells. Top with fresh raspberries and drizzle over the glaze.