- Serves: 6-8
- Cook Time: 20 minutes
- Prep Time: 25 minutes plus chilling
- Effort: easy
- 225 g plain flour
- 115 g butter
- 115 g sugar
- 4 egg yolks
- a drop of vanilla extract
For the Filling:
- 150 ml double cream
- 250 g Greek yogurt
- icing sugar, to taste
- rose water, to taste
- 450 g raspberries
- 3 tbsp seedless raspberry jam
- eed roses
- mint leaves
1. First make the pastry. Place the flour, butter, sugar, yolks and vanilla extract in a food processor. Blend until a smooth dough forms.
2. Alternately, put the egg yolks, sugar and butter into a bowl and mix together with your fingertips. Introduce the flour by degrees until all is incorporated. Then knead gently until smooth.
3. Let the pastry rest for 30 minutes in a cool place.
4. Preheat the oven to 170ºC/gas 3.
5. Roll out the pastry finely. Line a 23cm flan tin with the pastry, keeping the pastry hanging over the edges. Press the pastry firmly into the base and prick the surface lightly with a fork. Loosely beat up an egg white and brush over the surface of the pastry to seal it.
6. Place the pastry case in the preheated oven and cook for about 15-20 minutes until brown. Set aside to cool.
7. Now prepare the filling. In a mixing bowl whip the double cream to the consistency of custard and then stir in the yogurt.
8. Sweeten to taste with icing sugar and then add the rosewater to taste.
9. Crush 115g of the raspberries and stir into the cream mixture.
10. Pour this raspberry cream into the cooled pastry case and then top with all the other raspberries. Chill for 15 minutes.
11. Meanwhile, place the raspberry jam in a small saucepan and add a little water to it. Bring the jam to the boil, then sieve it into a bowl and set aside to cool.
12. When cool, drizzle the raspberry jam over the tart.
13. Decorate with red roses and mint leaves. Serve.
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