- Serves: 6-8
- Cook Time: 50 minutes
- Prep Time: 20 minutes plus 20 mins resting
- Effort: medium
For the tart
- 250 g sweet shortcrust pastry
- 1 egg yolk, beaten with a little water
- 250 g fresh raspberries
- 1 whole egg
- 5 egg yolks, beaten
- 60 g caster sugar
- 1/2 litres double cream
- sprigs mint, to garnish
For the syrup
- 125 g raspberries
- 20 g caster sugar
- 75 ml water
1. Pre-heat oven to 180C/gas 4.
2. Line a greased 23cm round pastry tin with the sweet pastry, allowing some of it to hang over the edge of the tin. Lightly prick the base of the pastry with a fork.
3. Cover with cling film, weigh down with dried beans and leave to rest in the fridge for 20 minutes before baking blind in the oven for 10 minutes.
4. Remove the cling film and beans. Trim the edges of the pastry and bake for a further 5 minutes.
5. Brush the pastry with the beaten egg yolk and water and return to the oven for 2 minutes to seal the glaze.
6. Reduce oven temperature to 120C/gas ½.
7. Cover the bottom of the pastry case with the raspberries.
8. Whisk the whole egg and the 5 egg yolks together with the caster sugar.
9. Bring the cream to the boil and whisk this slowly into the egg and sugar mixture before passing through a sieve.
10. Pour the mixture into the pastry case, taking care not to displace the raspberries.
11. Bake in the oven for 40 minutes or until just set. Remove from the oven and chill.
12. For the syrup, place the raspberries, sugar and water in a heavy-bottomed pan and bring to the boil. Lower the heat and simmer gently to a syrup consistency. Pass through a sieve and leave to cool.
13. To serve, place a slice of the tart on a plate and spoon the syrup around. Garnish with raspberries and a sprig of mint.
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