Ingredients

The following ingredients have 4 Servings
  • 1 1/3 cups (200g) plain flour
  • 3 tablespoons caster sugar
  • 25g almond meal
  • 100g unsalted butter, chilled, chopped
  • 3 egg yolks
  • 2 tablespoons honey
  • 2 tablespoons cornflour
  • 1 cup (250ml) milk
  • 300ml thickened cream
  • 400g raspberries

Instruction

  • Preheat oven to 180°C and grease a 24cm loose-bottomed tart pan.
  • Place flour, 2 tablespoons of the sugar, the almond meal and butter in a food processor and process until mixture resembles breadcrumbs.
  • With the motor running, add 1-2 tablespoons water until mixture comes together to form a smooth dough. Wrap in plastic wrap and chill for 20 minutes.
  • Roll out the pastry on a lightly floured work surface and use to line the tart pan. Prick the pastry with a fork, then place in freezer for 10 minutes.
  • Line the pastry with baking paper and fill with pastry weights or uncooked rice. Bake for 10 minutes, then remove paper and weights and cook for a further 5-10 minutes or until pastry is golden. Set aside to cool.
  • To make the filling, place egg yolks, honey and remaining sugar in the bowl of an electric mixer and beat until thick and pale. Add cornflour and beat well.
  • Place milk in a saucepan and bring to scalding point. Pour into egg mixture, whisking constantly, then transfer mixture back to the pan. Stir over low heat until it thickens, then continue to cook, stirring, for a further minute. Cover with plastic wrap or lid, and refrigerate until cool.
  • Whip cream until stiff peaks form. Gently fold one third of the cream through the cooled filling, then fold through remaining cream. (As the filling is quite stiff, you may find it easier to transfer filling and whipped cream to a food processor and pulse briefly.)
  • Spoon filling into cooled pastry case and top with raspberries. The tart is best served within a few hours of cooking.